Grandmother's Chicken

Grandmother's Chicken
Photo by Annbelle Breakey

Ingredients

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

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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