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
- Braiser or oven-proof low-sided casserole dish
- 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
- 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.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.