Grandmother's Chicken

Grandmother's Chicken
Photo by Annbelle Breakey

Ingredients

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

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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