Poulet Grandmere Chicken
SKU:
In French, Grandma’s Chicken. French grandmas discovered that thyme and chicken were made to be friends. A cozy-toasty cold weather meal that takes about an hour.
Using bone-in, skin-on chicken is less expensive, and keeps chicken tender and juicy.
PSA: Large cast iron skillet recommended, but not required.
Using bone-in, skin-on chicken is less expensive, and keeps chicken tender and juicy.
PSA: Large cast iron skillet recommended, but not required.
Ingredients
1 package of bone-in, skin-on chicken thighs (4-5 pieces)
Hawaiian or kosher salt and black pepper
Fresh thyme, about a handful, or 1T of dried thyme.
4-6 strips of bacon, cut to 1-inch pieces or so.
6 large cloves garlic, smashed and skin off
1 bag of red and white pearl onions (white are OK too)
1 package of brown or white mushrooms, quartered
4-5 red or Yukon gold potatoes,
cut into bite-sized chunks
About 2 cups chicken broth, or one can (15 ounces)
Hawaiian or kosher salt and black pepper
Fresh thyme, about a handful, or 1T of dried thyme.
4-6 strips of bacon, cut to 1-inch pieces or so.
6 large cloves garlic, smashed and skin off
1 bag of red and white pearl onions (white are OK too)
1 package of brown or white mushrooms, quartered
4-5 red or Yukon gold potatoes,
cut into bite-sized chunks
About 2 cups chicken broth, or one can (15 ounces)
What To Do
To prep for bacon, lay paper towels onto a plate. Set out one additional holding plate for the seared chicken.
Season both sides of the chicken with salt, pepper, and about half of the thyme. Set aside.
Heat cast iron skillet to medium-high. Cook bacon until nearly crisp. Take out, drain on paper towels. If needed, sop off a bit of the bacon grease from the pan. I usually don't do this unless the bacon was exceptionally fatty.
Lay chicken, skin side down, in the skillet and cook until the skin is very crispy and brown, approximately 6-8 minutes. Flip and do the same to the other side. When both sides are nice and crispy, Transfer to the holding plate. Don’t worry if the juices are not quite clear—the chicken will bake afterwards.
Pre-heat oven to 350°F.
Skim off most of the fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook for 8-10 minutes until they start to brown, then add potatoes and bacon. Continue cooking until potatoes start to soften. Toss in the mushrooms and chicken stock. Turn up the heat and reduce the liquid a bit, about 5 minutes.
Return the chicken to the cast iron skillet, and place among the the vegetables. Spoon some of the liquid over the chicken. Bake uncovered for about 30 minutes.
Season both sides of the chicken with salt, pepper, and about half of the thyme. Set aside.
Heat cast iron skillet to medium-high. Cook bacon until nearly crisp. Take out, drain on paper towels. If needed, sop off a bit of the bacon grease from the pan. I usually don't do this unless the bacon was exceptionally fatty.
Lay chicken, skin side down, in the skillet and cook until the skin is very crispy and brown, approximately 6-8 minutes. Flip and do the same to the other side. When both sides are nice and crispy, Transfer to the holding plate. Don’t worry if the juices are not quite clear—the chicken will bake afterwards.
Pre-heat oven to 350°F.
Skim off most of the fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook for 8-10 minutes until they start to brown, then add potatoes and bacon. Continue cooking until potatoes start to soften. Toss in the mushrooms and chicken stock. Turn up the heat and reduce the liquid a bit, about 5 minutes.
Return the chicken to the cast iron skillet, and place among the the vegetables. Spoon some of the liquid over the chicken. Bake uncovered for about 30 minutes.
Notes
- If you do not have a cast iron skillet, use a regular cooking pan for the bacon, vegetables, and chicken.
- Once you brown the chicken, place it in a 9 x 13" baking pan.
- Pour the vegetables, bacon, and pan juices into the 9" x 13" pan with the chicken, and bake as directed above.
- The benefit of the cast iron skillet, which I have discovered very late in my ongoing cooking education is that you can use one pan from stove to oven.
- Cooking with a cast iron skillet is also strength-training as a side bonus.
