Poulet Grand-mere Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. Season both sides with 1 1/2 tsp of the salt and 1/2 tsp of the black pepper. Lightly dredge each breast in flour, shaking off excess.

Cook bacon

In a large skillet (12-inch) over medium heat, add the bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon rendered fat in the pan; discard excess fat or save for another use.

Sear chicken

Add 1 tbs butter and 1 tbs olive oil to the skillet with the reserved bacon fat over medium-high heat. When hot, add chicken breasts and sear until golden, about 3–4 minutes per side (do not fully cook through). Remove chicken to a plate and tent with foil.

Cook vegetables

Reduce heat to medium. Add remaining 1 tbs butter and 1 tbs olive oil. Add pearl onions and cook, stirring, until they start to brown, about 6 minutes. Add mushrooms and cook until they release their liquid and begin to brown, 5–6 minutes more. Stir in minced garlic and cook 30 seconds until fragrant.

Deglaze & build sauce

Pour in the white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 1–2 minutes. Add chicken stock and thyme; bring to a gentle simmer.

Finish cooking chicken in sauce

Return chicken and any accumulated juices to the skillet, nestling pieces into the sauce. Cover and simmer on low until chicken reaches 165°F (74°C) internal temperature, about 8–10 minutes depending on thickness.

Finish sauce

Remove chicken to a warm plate. Stir heavy cream and Dijon mustard into the skillet, bring to a gentle simmer and cook until sauce thickens slightly, about 3–4 minutes. Chop the cooked bacon into bite-sized pieces and stir into the sauce along with salt and pepper to taste (use remaining 1/2 tsp salt and 1/2 tsp pepper as starting point). Return chicken to the pan or spoon the sauce, mushrooms, onions and bacon over the breasts to serve.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, about 15–18 minutes. Drain well.

Mash & season

Return potatoes to the warm pot off heat. Add 4 tbs butter and mash until mostly smooth. Warm the milk slightly (microwave or stovetop) and add gradually while mashing until desired creaminess is reached. Season with 1 tsp salt and 1 tsp pepper, taste and adjust.

Blanch beans

Bring a medium pot of salted water to a boil. Add haricots verts and cook 2–3 minutes until bright green and tender-crisp. Prepare an ice bath. Transfer beans to the ice bath to stop cooking, then drain and pat dry.

Finish beans

In a skillet over medium heat melt 1 tbs butter. Add the blanched beans and toss until heated through, 1–2 minutes. Season with 1/2 tsp salt and a squeeze of lemon if using. Keep warm until plating.