We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.
Poulet Grand-Mère
Recipe Date:
January 11, 2023
Serving Size:
4
Prep Time:
10 Minutes
Cook Time:
50 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
This warm, flavorful dish is perfect for the colder months. Poulet Grand-mère is a true comfort food that can be served with crisp potatoes or over egg noodles. The rich and earthy flavors from the bacon, mushrooms and herbs makes this a lovely pairing with our 2019 Fifteen 10 White, or our 2018 Pinot Noir. This dish can also be made in a Dutch oven.
Ingredients
- 4 chicken thighs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 2 teaspoons coarse black pepper
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon of tomato paste
- 2 teaspoons of red currant jelly
- one dozen button mushrooms
- 1/2 pound thin-cut bacon strips
- 1/2 pound cubed smoked ham
- 3 sprigs of fresh thyme
- 3 cloves of garlic, finely chopped
- 2 shallots
Directions
- Dredge the chicken in flour seasoned with salt and pepper.
- Heat 2 tablespoon olive oil in skillet over medium heat, add chicken and cook for approximately 5 minutes on each side.
- In a large heavy stock pot, add wine, chicken broth, tomato paste, thyme, and jelly. Bring to a boil, reduce to a simmer.
- Add in the cooked chicken and mushrooms and cook for 15 min.
- In the skillet cook bacon until crisp, remove to paper towels. Cook garlic, shallots and ham in bacon fat for 3 min. Combine the garlic, shallots and ham in the stock pot.. Stir together ingredients.
- Serve 1 piece of chicken to each plate adding sauce to each plate. Top with crispy bacon.
