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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Uncover the skillet and stir in the remaining tablespoon of butter to enrich the sauce. Adjust seasoning with additional salt and pepper if needed.
Step 10
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
| Serving size | (2559.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3828.8 |
| Total Fat 257.1g | 0% |
| Saturated Fat 78.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 887.9mg | 0% |
| Sodium 4298.9mg | 0% |
| Total Carbohydrate 118.0g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 19.9g | |
| Protein 231.4g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 278.9mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 5876.0mg | 0% |
Source of Calories