Chicken Grand-Mere

Submitted by JackieOhNo!

"Good Food Magazine, February 1987"

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 6

ingredients

• 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

directions

1. Pat chicken dry; sprinkle with salt and pepper.
2. 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.
3. 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.
4. 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.
5. Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes.
6. 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.
7. Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes.
8. 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.

Reviews

[LifeIsGood]

Wow! Another fabulous meal posted by you, JackieOhNo! This, without a doubt, goes into my best of 2015 file. It is a bit time consuming and a lot of parts, but it is well worth the time. The sauce mixed with the potato, bacon, mushroom mixture is out of this world good. The chicken is tender and really flavorful. First class and extremely tasty meal. Thank you! Made for CQ 2 - Quebec Canada region.

 

[wicked cook 46]

A little time consuming with the steps BUT totally worth it. I doubled the sauce. I also added fresh tarrogon and rosemary and a splash of Grand marnier. I skipped the salt but added a light sprinkle of Fleur de Sel at serving.I also served the chicken and potatoe mixture separatly since I did not quite understand the directions. I just poured some sauce over the potatoes and the chicken went in the rest and then placed in separate serving bowls. I also did not peel my potatoes. Served it with a Pinot Noir. Made for Family Picks ZWT5 for team Zaar Chow Hounds

 

[PalatablePastime]

This is really delicious! It ranks up there with the best of the baked chicken dishes I have had that include wine with garlic, mushrooms, etc. It is very accessibile as the ingredients are so common, and I found the flavor of the bacon put it over the top. Thanks for sharing. ~Sue