Poulet Grand-Mère SarahA featured Wine Club recipe for Sarah's Vineyard.
Pair with a Pinot Noir from your most recent wine shipment!Yield: 4
Cook Time: 45 Minutes
• 8 chicken thighs
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons unsalted butter
• 2 small white onions, quartered through the root
• 4 shallots, peeled and trimmed
• 2 medium carrots, peeled and cut into 1 ½ inch chunks
• 2 heads garlic, cloves separated but not peeled
• 3 sprigs thyme
• 4 small Yukon Gold potatoes, peeled and cut into 1 ½ inch chunks
• 2 ounces thick cut bacon, chopped into short ½ inch wide strips
• 12 small white mushrooms, trimmed and cleaned
• 2 cups low-sodium chicken broth
• Salt and freshly ground white pepper
Center a rack in the oven and preheat to 375°F.
Warm the olive oil on medium-high heat in a large 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 partially cook the chicken 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.
Pour off all but 2 tablespoons of the cooking fat from the pan. Lower the heat to medium, add the butter, onions, shallots, carrots, garlic, and thyme, and cook and stir just until the vegetables start to take on a little color, about 3 minutes. Add the potatoes and bacon and cook for 1 to 2 minutes, just to start rendering the bacon fat. Cover the pan and cook for another 10 minutes, stirring every 2 minutes.
Add the mushrooms, season with salt and pepper, and return the chicken to the pan. Add the chicken stock, bring to a 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.
Recipe sourced from Sarah's Vineyard