Poulet Grand-Mère (Grandmother’s Chicken)
A little inspiration for your kitchen
By Chef Daniel Boulud
Ingredients (Serves 4)
2 tablespoons extra-virgin olive oil
One 3-pound chicken
Salt and freshly ground pepper
2 heads garlic, cloves separated and smashed
3 sprigs sage
3 sprigs thyme
2 tablespoons unsalted butter
12 Cipollini onions
12 German butterball potatoes
2 ounces slab bacon, cut into small cubes
4 king oyster mushrooms
2 cups homemade unsalted chicken stock (or low sodium chicken broth)
Working over medium-high heat, warm the olive oil in a large Dutch oven with a cover. Season the chicken all over with salt and pepper, and stuff the cavity with the garlic, sage and thyme. Cook in the Dutch oven until it is well browned on all sides, about 15-20 minutes. When the chicken is deeply golden, transfer it to a platter and keep it in a warm place.
Pour off all but 2 tablespoons of the cooking fat from the pan. Lower the heat to medium, add the butter and onions; cook and stir just until they start to take on a little colour, about 3 minutes. Add the potatoes and bacon and cook 1 to 2 minutes, just to start rendering the bacon fat. Cover the pan and cook 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 place in 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. Garnish with a fresh watercress salad on the side.