Best 2 Chicken Grand Mere Recipes

Chicken Grand Mere is a classic French dish that is sure to impress your family and friends. This flavorful dish combines the savory flavors of chicken, mushrooms, and wine, creating a rich and satisfying meal. Whether you are a seasoned cook or just starting out, this guide will provide you with all the information you need to create a delicious and memorable Chicken Grand Mere. From selecting the best ingredients to mastering the cooking techniques, this article will take you through each step of the process, ensuring that your Chicken Grand Mere turns out perfect. So gather your ingredients, prepare your kitchen, and let's begin our culinary journey to create an unforgettable Chicken Grand Mere.

Here are our top 2 tried and tested recipes!

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

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

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

Ingredients

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

Tips:

Always use a good quality chicken for this dish. A free-range or organic chicken will give you the best flavor.
To get a crispy skin, pat the chicken dry with paper towels before cooking.
Season the chicken generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
Don't overcrowd the chicken in the pan. If the chicken is too crowded, it will not cook evenly.
Cook the chicken over medium heat. If the heat is too high, the chicken will burn on the outside but be raw on the inside.
Baste the chicken with the pan juices every few minutes. This will help to keep the chicken moist and flavorful.
Roast the chicken until it is cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before carving. This will help to keep the juices in the chicken.

Conclusion:

Chicken Grand Mere is a delicious and easy-to-make dish that is perfect for a special occasion. With its crispy skin, tender meat, and flavorful sauce, this dish is sure to please everyone at your table. So next time you are looking for a special dish to make, give Chicken Grand Mere a try. You won't be disappointed.

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