Grandmother's Chicken

Grandmother's Chicken
Photo by Annbelle Breakey

Ingredients

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