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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Finish
Stir tarragon and 1 tbsp parsley into the braising pan, discard bay leaf and thyme sprigs. Taste and adjust seasoning as needed.
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.