Best 3 Poulet De Grand Mere Recipes

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**Poulet de Grand-Mère: A Classic French Chicken Dish**

Poulet de Grand-Mère, meaning "grandmother's chicken", is a traditional French dish that embodies the essence of comfort food. This beloved recipe has been passed down through generations, gracing family tables with its succulent flavors and heartwarming aroma. Poulet de Grand-Mère is a versatile dish that can be prepared in various ways, each offering a unique culinary experience. From the classic braised chicken nestled in a rich, flavorful sauce to the crispy roasted chicken with a golden-brown skin, this dish promises to tantalize taste buds and create lasting memories around the dinner table. Whether you're a seasoned cook or a novice in the kitchen, Poulet de Grand-Mère is an accessible and rewarding dish that will surely become a cherished family favorite. Explore our collection of carefully curated recipes and discover the magic of this timeless French classic.

Here are our top 3 tried and tested recipes!

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

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

WATERZOOI DE POULET



Waterzooi de Poulet image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
2 carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 all-purpose potatoes, peeled and diced
Salt and white pepper
6 cups chicken stock or broth
1 fresh bay leaf or 2 leaves dried
4 sprigs fresh parsley, plus a handful chopped for garnish
4 sprigs fresh thyme
4 boneless, skinless chicken breasts, 8 ounces
1 cup heavy cream
1 large egg yolk
Crusty baguette, warmed, for passing

Steps:

  • In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

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

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.

Tips:

  • Use a good quality chicken: A free-range or organic chicken will have a better flavor than a conventionally raised chicken.
  • Season the chicken well: Use a combination of salt, pepper, and herbs to flavor the chicken. You can also use a store-bought seasoning mix.
  • Brown the chicken before cooking: Browning the chicken will help to develop its flavor and color.
  • Use a moist cooking method: Braising or stewing the chicken will help to keep it moist and tender.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken until it is cooked through, but still slightly pink in the center.
  • Let the chicken rest before serving: Letting the chicken rest before serving will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Poulet de Grand Mère is a classic French dish that is easy to make and always a crowd-pleaser. With its simple ingredients and delicious flavor, this dish is sure to become a favorite in your home. So next time you're looking for a comforting and flavorful meal, give Poulet de Grand Mère a try!

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