Best Chicken Grand Mere Recipes

POULET COCOTTE GRAND MERE (ONE POT CHICKEN MEAL)

Steps:

• 1. Take the chicken and cut it into pieces 2 breasts 2 legs 2 thighs 4 wings cutting tips off wings and discarding then cutting wings in half. Season with salt and pepper. Set aside
• 2. Melt butter in a large skillet or cast iron skillet. Brown the chicken pieces in batches removing them to a plate and set aside. Cut the bacon into strips. Add to the pan cook until it starts to brown Add the onions, garlic, mushrooms and potatoes. Cook until onions start to softened. Add the wine and scrap up any bits. Add the chicken bouillon. Throw in the rosemary, thyme, and bay leaf.
• 3. Add the chicken and any juices back to the skillet. Nestle everything in tightly and then place a lid on the pan. Let cook about 15 minutes. Checking to make sure chicken is fully cooked. Remove rosemary, thyme and bay leaf before serving. ENJOY

CHICKEN GRAND-MERE

Steps:

• Pat chicken dry; sprinkle with salt and pepper.
• Heat 1 T. butter and the oil in Dutch oven or deep 12-inch skillet over medium-high heat. Add several pieces chicken and brown on all sides, about 10 minutes. Transfer chicken to platter and repeat with remaining pieces.
• Reduce heat to medium; add onion, garlic, and thyme. Saute until onion is softened, about 5 minutes. Pour off all but 1 T. fat. Carefully pour Cognac into pan and scrape bottom of pan to loosen browned bits. Return chicken to pan, placing breasts on top. Pour in wine and broth and heat to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes.
• Transfer chicken to warmed serving platter; cover with foil and keep warm. Cook sauce over medium-high heat until reduced by almost half, 12-15 minutes.
• Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes.
• While bacon is cooking, cut potatoes into 3/4-inch dice and add to bacon in skillet. Fry, stirring frequently, until golden, 5-7 minutes. Using slotted spoon, remove bacon and potatoes to bowl.
• Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes.
• Spoon off fat from sauce. Add mushrooms, potatoes, and bacon and stir to coat. Reduce heat to low and simmer until hot, 1-2 minutes. Remove from heat and stir in half the parsley and the remaining 2 T. butter. Taste and adjust seasonings. Pour sauce over chicken. Sprinkle with remaining parsley and serve hot.

CHICKEN FRITTERS GRAND'MERE WITH MORNAY SAUCE

Steps:

• Sift the flour together with the salt, herbs and baking powder.
• Beat the egg yolks until creamy then beat in the milk and sherry.
• Slowly beat the flour into the liquid.
• Beat the egg whites until they are stiff and fold into the batter.
• Fold in the chicken and peas.
• Heat the oil to 375*F. Drop small batches of spoonful size batter into the oil and cook until golden brown.
• Great dipped in Mornay Sauce.
• Mornay Sauce:.
• Heat the butter in a sauce pan.
• Add the flour and cook 2 minutes over low heat.
• Stir in the chicken broth and cream.
• Reduce heat and simmer until thickened.
• Stir in the cheese and simmer for 2 more minutes.
• Makes 3 cups.

CHICKEN GRAND-MERE FRANCINE

Steps:

• 1. Center a rack in the oven and preheat the oven to 375°F. 2. Working over medium-high heat, warm the olive oil in a 12-inch ovenproof sauté pan or skillet - choose one with high-sides and a cover. Season the chicken pieces all over with salt and pepper, slip them into the pan, and cook until they are well browned on all sides, about 10 to 15 minutes. Take your time - you want a nice, deep color and you also want to cook the chickens three-quarters through at this point. When the chicken is deeply golden, transfer it to a platter and keep it in a warm place while you work on the vegetables. 3. Pour off all but 2 tablespoons of the cooking fat from the pan. Lower the heat to medium, add the butter, the onions, shallots, garlic and thyme and cook and stir just until the vegetables start to take on a little color, about 3 minutes. Add the potatoes, celery root, and bacon and cook 1 to 2 minutes, just to start rendering the bacon fat. Cover the pan and cook another 10 minutes, stirring every 2 minutes. 4. Add the mushrooms, season with salt and pepper and return the chicken to the pan. Add the chicken stock, bring to the boil, and slide the pan into the oven. Bake, uncovered, for 20 to 25 minutes, or until the chicken is cooked through. Spoon everything onto a warm serving platter or into an attractive casserole. To Serve: Bring the chicken to the table, with plenty of pieces of crusty baguette to sop up the sauce and spread with the soft, caramely garlic that is easily squeezed out of its skin.