Grandmother's Chicken

Grandmother's Chicken
Photo by Annbelle Breakey

Ingredients

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

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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