Chicken Grand Mere
Indulge in the rustic elegance of Chicken Grand Mère, a French-inspired dish that combines tender, golden-seared chicken thighs with a medley of hearty ingredients like crispy bacon, baby potatoes, pearl onions, and earthy cremini mushrooms. This one-pot wonder simmers gently in a savory white wine and chicken stock reduction, infused with fresh thyme for depth and richness. The recipe's balance of textures and flavors, from the crispy chicken skin to the buttery sauce, makes it a comforting yet refined choice for any dinner occasion. Perfect for sharing, it’s best served with a crusty baguette to soak up every last drop or alongside a crisp glass of white wine. Whether you're seeking a cozy family meal or a dish to impress, Chicken Grand Mère delivers both heartiness and sophistication.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 ounces Thick-cut bacon, diced
- 1 pound Baby potatoes, halved
- 1 cup White or yellow pearl onions, peeled
- 8 ounces Cremini mushrooms, quartered
- 3 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken stock
- 3 sprigs Fresh thyme sprigs
- 2 tablespoons Flat-leaf parsley, chopped (for garnish)
Instructions
Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
In a large heavy skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken skin-side down and sear for 6-8 minutes until the skin is golden and crispy. Flip and cook for another 4 minutes. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced bacon. Cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the halved baby potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they’re golden brown and partially cooked. Remove and set aside.
In the remaining fat, add the pearl onions and quartered mushrooms. Sauté for 5 minutes until lightly browned. Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan by pouring in the dry white wine, scraping the bottom of the skillet with a wooden spoon to release the browned bits. Let the wine reduce by half, about 3 minutes.
Add the chicken stock, thyme sprigs, and the reserved bacon. Stir to combine, then return the chicken thighs to the skillet, skin-side up. Nestle in the partially cooked potatoes around the chicken.
Reduce the heat to low, cover the skillet, and let simmer gently for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/75°C) and the potatoes are tender.
Uncover the skillet and stir in the remaining tablespoon of butter to enrich the sauce. Adjust seasoning with additional salt and pepper if needed.
Discard the thyme sprigs and garnish with chopped parsley before serving. Enjoy this hearty, comforting dish hot, ideally with a crusty baguette or glass of wine on the side!
Nutrition Facts
Calories |
3829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.1 g | 330% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 19.9 g | ||
| Protein | 231.4 g | 463% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 279 mg | 21% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5876 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
