Grandmother's Chicken

Grandmother's Chicken
Photo by Annbelle Breakey

Ingredients

  • 1 teaspoon salt
  • 2 sprigs fresh thyme
  • 6 large cloves garlic, unpeeled
  • 1 chicken (4 to 5 lbs.), cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
  • 3 slices thick-cut bacon, sliced crosswise into 1/4-in.-wide pieces
  • 1 pound baby Yukon Gold potatoes, scrubbed and halved
  • 2 tablespoons olive oil
  • + 4 more ingredients
    • 1 teaspoon freshly ground black pepper
    • 2 cups reduced-sodium chicken broth
    • 1 pound cremini or button mushrooms, trimmed and cut into quarters
    • 1 cup frozen pearl onions

1. Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside. 2. Pour off all but 2 tbsp....

View full recipe at My Recipes

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