POULET DE GRAND-MERE
Steps:
- For the chicken: Preheat the oven to 350 degrees F.
- Sprinkle the chicken breasts with salt. In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat. Add half the thyme and continue to heat. Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan. Flip the breasts, brown on the other side and baste. Transfer the chicken to a baking sheet. Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs.
- Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes. Allow to rest before slicing.
- For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat. Add enough clarified butter to coat the bottom of the pan and add the bacon lardons. Cook until crispy, and then remove to a plate and reserve. Remove any excess fat from the pan if necessary. Add in the onions and sweat until soft and translucent, about 5 minutes. Increase the heat, add in the mushrooms and season with salt. Cook the mushrooms until golden brown on all sides, 3 to 5 minutes.
- Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan. Cook down until the wine has reduced by half. Add in half of the chicken stock and let simmer about 5 minutes. Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter. Taste and season if necessary.
- Serve the sliced chicken with the jus and garnish with chopped parsley.
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MUHINDO JIM
[email protected]I'm so glad I found this recipe. It's a new favorite in our household.
Rabu Akhter
[email protected]This recipe is a bit pricey to make, but it's definitely worth the splurge. It's perfect for a special occasion dinner.
SNOWZ RW
[email protected]I'm not a huge fan of chicken, but this recipe changed my mind. The chicken was so tender and flavorful, I couldn't get enough of it.
Horacio Perez
[email protected]This recipe is easy to follow and the results are always delicious. I highly recommend it!
Shindele Mathues
[email protected]I've made this recipe several times now and it always comes out perfect. It's a great dish to serve for company.
Mirembe Quraish
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The chicken is so juicy and flavorful, and the sauce is to die for.
Emmanuel Egimofor
[email protected]I'm not a fan of creamy sauces, but this one is an exception. It's light and flavorful, and it pairs perfectly with the tender chicken.
Somraj Gurung
[email protected]This recipe is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Nidhant Yadav
[email protected]I've tried many Poulet de Grand-Mère recipes over the years, but this one is by far the best. It's simple to make and always turns out perfect.
Pak istan
[email protected]This recipe is easy to follow and the results are always delicious. I highly recommend it!
thomas french
[email protected]I made this recipe for my family and they loved it! Even my picky kids ate it without complaint.
Shoola Ayomide
[email protected]This dish is a bit pricey to make, but it's definitely worth the splurge. It's perfect for a special occasion dinner.
Lovely Rajpoot053
[email protected]I'm not a huge fan of tarragon, but I decided to give this recipe a try anyway. I'm glad I did! The tarragon flavor was subtle and didn't overpower the other flavors in the dish.
Elizabeth Butchino
[email protected]This recipe was a bit more work than I expected, but it was definitely worth it. The chicken was fall-off-the-bone tender and the sauce was incredibly flavorful.
Mezan Rajpoot
[email protected]I've made this dish several times now and it always comes out perfect. It's a great recipe to have in your back pocket for a quick and easy weeknight dinner.
Atol Baroi
[email protected]OMG! This recipe is amazing! The chicken was so tender and the sauce was to die for. I've never had a better chicken dish.
danesh reid
[email protected]Followed the recipe to the letter and the chicken turned out perfectly cooked and juicy. The sauce was creamy and flavorful, with a subtle hint of herbs. Definitely a keeper!
Igor Adach
[email protected]This Poulet de Grand-Mère recipe is a true gem! The chicken was incredibly tender and flavorful, and the sauce was rich and creamy. I especially loved the hint of tarragon, which added a unique and delightful flavor. Overall, this dish was a hit with