Best Poulet De Grand Mere Recipes

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CHICKEN GRAND-MERE



Chicken Grand-Mere image

Make and share this Chicken Grand-Mere recipe from Food.com.

Provided by JackieOhNo

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

12 pieces cut-up chicken parts (breasts, thighs, etc., about 4-1/2 lbs.)
salt (to taste)
1/4 teaspoon fresh ground black pepper
3 tablespoons unsalted butter, cold
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, m inced
1 pinch dried thyme
1/4 cup cognac or 1/4 cup brandy
3/4 cup dry red wine
3/4 cup chicken broth
1/2 lb bacon, diced
1 lb tiny new potatoes, boiled just until tender, peeled
1 lb mushroom, quartered
3 tablespoons chopped fresh parsley

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.

POULET COCOTTE GRAND MERE (ONE POT CHICKEN MEAL)



Poulet Cocotte Grand Mere (One Pot Chicken Meal) image

This is a french chicken recipe full of fresh ingredients and it's so simple but very tasty. You can have a Sunday like dinner in less than 30 minutes.

Provided by barbara lentz

Categories     Chicken

Time 25m

Number Of Ingredients 13

1 whole chicken
salt and pepper
4 Tbsp butter
1 large onion diced
1 c fresh mushrooms chopped
6 slice bacon
6 medium potatoes peeled and diced
4 clove garlic minced
2 c white wine
1 Tbsp chicken bouillion
2 sprig(s) rosemary
4 sprig(s) thyme
bay leaf

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

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