I first made Grandmother's Chicken as part of my Sunset Recipe Challenge in April, 2011. I have revisited some of our favorite dishes and this is definitely one that we enjoyed the first time.
I made Grandmother's Chicken for dinner on a busy day this week. It is a one pot meal, which makes it even better. The chicken is browned in a hot Dutch oven or braising pan, then the vegetables and chicken cook together in the oven. The recipe calls for pearl onions, potatoes, and mushrooms but you could certainly change it up. I think carrots would be nice. They would caramelize during cooking and add a lot of flavor. I think I'll try that next time. This time I just followed the original recipe and everything still works! Michael ate all the chunks of roasted garlic except one. I just cut the top off a bulb of garlic and tossed it in without peeling. Yummy.
Here's the printable recipe for Grandmother's Chicken:
Grandmother's Chicken from Sunset Magazine
Equipment
- Braiser or oven-proof low-sided casserole dish
Ingredients
- 2 tablespoons olive oil
- 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 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen pearl onions
- 6 large cloves garlic unpeeled
- 2 sprigs fresh thyme
- 1 pound baby Yukon Gold potatoes scrubbed and halved
- 3 slices thick-cut bacon sliced crosswise into ¼-in.-wide pieces
- 1 pound cremini or button mushrooms trimmed and cut into quarters
- 2 cups reduced-sodium chicken broth
Instructions
- 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.
- Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon.
- Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.
- Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.
- Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Linda says
Thanks for linking to Saturday Dishes.
Linda @Tumbleweed Contessa
Easy Life Meal & Party Planning says
Your Grandmothers Chicken Revisited will be feature don this week's Four Seasons Blog Hop! All the hosts thought it was a wonderful recipe.
Plus, I am not sure whether you have seen my Sunshine Award but I nominated you as one sevearl bloggers that inspire me. The details of the post and how the award works is on my Sunshine Award post. If you don't have time, I certainly understand because of the busy lives that we live and it is bad timing with the holidays! But you certainly can take your time fulfilling the award requirement if you are interested.
Terri Henkels
Terri Henkels
Easy Life Meal & Party Planning says
This looks delicious - I would like some right now! I am definitely pinning and trying. Thanks so much for sharing on the Four Seasons Blog Hop!
Heather Greutman @ Golden Reflections Blog says
Thanks for linking up to Good Tastes Tuesday! We hope to see you back again next week! Your recipe has been pinned to our GTT Pinterest board!
[email protected] says
Thanks for linking up this to our Marvelous Monday party... I love how easy this looks - pinning!
sparkling74 says
This was fantastic!! I coudln't bring myself to add the bacon, so I'm not sure how much of a difference that made with the flavor, but I was thrilled!
Mary says
I won't tell Grandmother if you don't! Thanks for trying it and commenting.
Madonna/aka/Ms. Lemon says
Your chicken looks delicious. Is that steam coming from the peas? Yum.
Mary says
Yes that is steam from the peas. Even in my kitchen with ugly flourescent lights I was lucky to capture it. Thanks for stopping by!
sparkling74 says
I just made a casserole the other night and realized how little I make that is actually baked like this. It seems everything I cook requires standing at the stove, sauteing or standing at the grill. I need more dishes like this one!
Linda Loosli says
This picture makes me want to pick up a piece of chicken right off your blog! Yummy! Thanks for stopping by Friday with Friends! Hugs! Linda
Rachel @LittleChefBigAppetite says
Oh man this sounds amazing!
Andi @ The Weary Chef says
I love one-dish meals, and this one looks incredibly good. I need to try this for sure! Thanks for sharing it with us at Saturday Night Fever. I love seeing what you bring every week!
Mary says
Thanks everyone!
Jodee Weiland says
This looks great, and I love one pot meals! They are always so tasty because everything in the pot flavors the rest while cooking. I have to try this soon.
Mary says
It is yummy Gloria. Thanks for stopping by and leaving a comment.
Gloria @ Simply Gloria says
I love a ONE pot meal. This chicken looks so moist and simply divine! The caramelizing on the it is also very delicious looking! Pinning!