Recipe courtesy of Anne Burrell
Poulet de Grand-Mere
Total:
50 min
Active:
50 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Chicken:
  • 4 chicken breasts, drumettes attached, skin-on
  • Salt
  • About 1/4 cup clarified butter 
  • 5 to 6 sprigs fresh thyme 
Jus:
  • Clarified butter, for coating the pan
  • Four 1/4-inch-thick slices bacon, cut into lardons 1/4 inch wide
  • 1 small yellow onion, diced 
  • 8 button mushrooms, stemmed and sliced into 1/4-inch slices 
  • Salt
  • 1/2 cup white wine 
  • 2 cups chicken stock 
  • 2 tablespoons unsalted butter 
  • 2 tablespoons chopped fresh parsley 

Directions

For the chicken: Preheat the oven to 350 degrees F.

Sprinkle the chicken breasts with salt. In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat. Add half the thyme and continue to heat. Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan. Flip the breasts, brown on the other side and baste. Transfer the chicken to a baking sheet. Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs.

Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes. Allow to rest before slicing.

For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat. Add enough clarified butter to coat the bottom of the pan and add the bacon lardons. Cook until crispy, and then remove to a plate and reserve. Remove any excess fat from the pan if necessary. Add in the onions and sweat until soft and translucent, about 5 minutes. Increase the heat, add in the mushrooms and season with salt. Cook the mushrooms until golden brown on all sides, 3 to 5 minutes.

Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan. Cook down until the wine has reduced by half. Add in half of the chicken stock and let simmer about 5 minutes. Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter. Taste and season if necessary.

Serve the sliced chicken with the jus and garnish with chopped parsley.

Categories:

IDEAS YOU'LL LOVE

Fricasee de Poulet et Cepes

Poulet Basquaise

Poulet Basquaise

Poulet Farci Truffiere

Poulet a la Catalane

Recipe courtesy of Jean Lheritier

Poulet Au Paprika

Recipe courtesy of Laura Calder

Chicken Durand: Poulet Saute Durand

Recipe courtesy of Emeril Lagasse

Salsa de Pepitas de Calabasa

Recipe courtesy of Roger Mooking

Salsa de Chile de Arbol

Recipe courtesy of Neftali Duran

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Tia Mowry at Home

10:30am | 9:30c

Tia Mowry at Home

11:30am | 10:30c

Tia Mowry at Home

12:30pm | 11:30c

Tia Mowry at Home

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c