We've streamlined a classic French dish, poulet grand-mère, so it comes together in little more than an hour--about half the time required for the original recipe. Prep and Cook Time: 1 hour, 20 minutes. Notes: We leave the garlic unpeeled, in keeping with the rustic spirit of this dish. Once cooked, the cloves can be squeezed out of their skins and spread on bread.
2 tablespoons olive oil
1 chicken (4 to 5 lbs.), cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup frozen pearl onions
6 large cloves garlic, unpeeled
2 sprigs fresh thyme
1 pound baby Yukon Gold potatoes, scrubbed and halved
3 slices thick-cut bacon, sliced crosswise into 1/4-in.-wide pieces
1 pound cremini or button mushrooms, trimmed and cut into quarters
2 cups reduced-sodium chicken broth
How to Make It
Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.
Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.
Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.
Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.
Note: Nutritional analysis is per serving.
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I am SO happy to come across this recipe again! Have made this many times, and it is amazing good. Hubby will be so happy to see this on the dinner table again! (The only thing I do differently is to peel the garlic & add more of the garlic.:)
Such a fantastic recipe. I categorize it under comfort food, I make it when I want a warm, satisfied tummy. It is time consuming, but easy to make. I don't have a pot that cooks on the stove and trasfers to the oven, so I just do the pre-oven steps in a large wide sauce/fry pan then transfer to a cassarole dish. I also add extra cloves of garlic to squeeze on the bread. Love love love this dish! Turns out perfect every time.
I thought it was good, but the chicken wasn't amazing or anything. I thought the mushrooms and garlic was the highlight. I could have eaten that all day. We used a cut up whole chicken with bones and skin as called for. It was just an awful lot of work for the flavors produced. Probably won't make it again.
Absolutely delicious! I made it a little bit healthier by removing all of the skin from the chicken before cooking. I also didn't have thyme, so I used from dried rosemary.
If you are cutting up a whole chicken, this recipe takes even longer, but I wasn't able to find a package of chicken pieces ready to use. I only had sandwich bread to serve with it, but to just spread garlic on it, it worked just fine. But it would have been nice to have a better bread to soak up the broth!