French · Dinner
Braised Chicken with Mushrooms and Potatoes
Poulet Grand-Mère
The grandmother's chicken of French bistros, thighs pan-braised with lardons, button mushrooms, pearl onions and baby potatoes in a glossy herb pan sauce.
$$
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
620Calories
42gProtein
28gFat
38gCarbs
5gSugar
6gFiber
720mgSodium
115mgChol
Goes well with
Oregon Pinot GrisOregon Pinot Gris — A refreshing pairing...
local
Saint-Véran, BurgundySaint-Véran, Burgundy — A medium-bodied...
international
Instructions
1
Prep
Pat chicken thighs dry, season both sides with salt and pepper. Peel pearl onions, halve potatoes, quarter mushrooms, finely chop garlic and shallot, trim haricots verts, chop parsley and tarragon, measure wine and stock.
2
Sear
Heat 1 tbsp olive oil in a wide heavy pan over medium heat. Render lardons 5 minutes until crisp, lift onto paper. Raise to medium-high, sear chicken skin-side down 7 minutes until deep golden, flip and sear 3 minutes, transfer to a plate.
3
Saute
Add pearl onions and potatoes to the pan, sauté 6 minutes until beginning to colour. Add mushrooms, cook 4 minutes until golden and liquid evaporates. Stir in shallot and garlic, sauté 2 minutes until soft, return lardons to the pan.
4
Braise
Pour in wine, scrape base clean, add stock, thyme, and bay leaf. Return chicken skin-side up with juices, bring to a simmer. Cover and braise on low heat 20 to 22 minutes until chicken is cooked through and potatoes are tender, remove lid for the last 5 minutes to glaze.
5
Boil
While chicken braises, bring a pot of salted water to a boil. Add haricots verts, blanch 3 minutes until bright and just tender. Drain, toss with 1 tsp extra virgin olive oil and a pinch of salt.
6
Finish
Stir tarragon and 1 tbsp parsley into the braising pan, discard bay leaf and thyme sprigs. Taste and adjust seasoning as needed.
7
Plate
Scatter remaining parsley over the chicken. Serve chicken thighs over potatoes and pearl onions with haricots verts alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 bone-in, skin-on chicken thighs
- 120g (4.2 oz) smoked lardons
- 250g (8.8 oz) button mushrooms
- 200g (7 oz) pearl onions
- 400g (14 oz) baby waxy potatoes
- 3 garlic cloves
- 1 medium shallot
- 100ml (1/2 cup) dry white wine
- 200ml (3/4 cup + 1 tbsp) chicken stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp flat-leaf parsley
- 1 tsp fresh tarragon
- 1 tbsp olive oil
- 1 tsp sea salt
- 0.25 tsp black pepper
- 300g (10.6 oz) haricots verts
- 1 tsp extra virgin olive oil