Poulet De Grand-Mere
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
67
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt1 cup
Clarified Butter1 small
Yellow Onion (diced)1 cup
White Wine2 cups
Chicken Stock2 tbsps
Unsalted Butter2 tbsps
Parsley (chopped fresh)Directions:
1
For the chicken: Preheat the oven to 350 degrees F
2
Sprinkle the chicken breasts with salt
3
In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat
4
Add half the thyme and continue to heat
5
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
6
Flip the breasts, brown on the other side and baste
7
Transfer the chicken to a baking sheet
8
Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs
9
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
10
Allow to rest before slicing
11
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
12
Add enough clarified butter to coat the bottom of the pan and add the bacon lardons
13
Cook until crispy, and then remove to a plate and reserve
14
Remove any excess fat from the pan if necessary
15
Add in the onions and sweat until soft and translucent, about 5 minutes
16
Increase the heat, add in the mushrooms and season with salt
17
Cook the mushrooms until golden brown on all sides, 3 to 5 minutes
18
Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan
19
Cook down until the wine has reduced by half
20
Add in half of the chicken stock and let simmer about 5 minutes
21
Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter
22
Taste and season if necessary
23
Serve the sliced chicken with the jus and garnish with chopped parsley