Chicken Grand-Mere Francine
Chicken Grand-Mere (grandma's chicken)


Chicken Grand-Mere Francine

Preparation time: 15 minutes
Cooking time: 1 hour
Oven: 375° F. (190°C.)
Cost: Reasonable
Difficulty: Relatively easy

Chef's Tip
Chicken grand-mere, a savory fricassee, is a classic in French cuisine
in general, but it was a classic in my family too. It was a specialty
and a favorite of my Grandmother Francine, the grandmother who cooked
at the original Cafe Boulud outside Lyon, and at no time was it better
than at mushroom harvest time. Mushrooms are a typical chicken
grand-mere ingredient, but there was nothing typical about the dish
when my grandmother would add rose des pres, pink field mushrooms,
newly dug potatoes, and new garlic. Fortunately, this dish always seems
to be both satisfying and soothing whether you're making it plain, with
cultivated cremini or oyster mushrooms and creamer potatoes, or fancy,
dressing it up with exotic mushrooms and any of the small fingerling or
banana potatoes that many greenmarkets now offer.

for 4 people

2 tablespoons extra-virgin olive oil
One 3-pound chicken, cut into 8 pieces
Salt and freshly ground white pepper
2 tablespoons unsalted butter
12 cipollini onions, peeled and trimmed
4 shallots, peeled and trimmed
2 heads garlic, cloves separated but not peeled
3 sprigs thyme
4 small Yukon Gold potatoes peeled and cut into 1-1/2 inch chunks
2 small celery roots peeled and cut into 1-1/2 inch cubes
2 ounces slab bacon cut into short, thin strips
12 small cremini or oyster mushrooms trimmed and cleaned
2 cups unsalted chicken stock

Center a rack in the oven and preheat the oven to 375° F.
Working over medium-high heat, warm the olive oil in a large ovenproof
saute pan or skillet - choose one with high sides and a cover. Season
the chicken pieces all over with salt and pepper, slip them into the
pan, and cook until they are well browned on all sides, about 10 to 15
minutes. Take your time - you want a nice, deep color and you want to
partially cook the chicken at this point.
When the chicken is deeply golden, transfer it to a platter and keep it
in a warm place while you work on the vegetables.

Pour off all but 2 tablespoons of the cooking fat from the pan. Lower
the heat to medium, add the butter, onions, shallots, garlic, and
thyme, and cook and stir just until the vegetables start to take on a
little color, about 3 minutes. Add the potatoes, celery root, and bacon
and cook for 1 to 2 minutes, just to start rendering the bacon fat.
Cover the pan and cook for 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 the boil, and slide the pan
into 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.
To serve
Bring the chicken to the table, with plenty of pieces of crusty
baguette to sop up the sauce and spread with the soft, sweet, caramely
garlic that is easily squeezed out of its skin.

http://www.theworldwidegourmet.com/p...ken/boulud.htm





Chicken Grand-Mere (Grandma's Chicken)
French

>>From a great restaurant in Carmel that has a different dinner every
night.

2 chicken breasts (12oz each)
1/2 pound fingerling potatoes (small potatoes)
2 oz button mushrooms
2 teaspoons chopped garlic
2 teaspoons chopped parsley
4 oz brown chicken stock
2 oz cooked bacon
2 oz pearl onions
2 teaspoons chopped chives
2 teaspoons butter

Roast chicken in 450-F oven, breast side down, until tender.
Boil potatoes until tender, strain and put aside.
Saute cooked potatoes with mushrooms, garlic, pearl onions, and
bacon. Deglaze with chicken juices and butter.
Place vegetables in the middle of the plate, slice each chicken
breast in 3 portions, and place on top of vegetables.
Ladle chicken juices over the top and finish with sprinkled chives.
Serves 4 people, generous servings


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