Grandmother's Chicken

Grandmother's Chicken
Photo by Annbelle Breakey

Ingredients

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