Daniel Boulud’s Chicken Grand Mere

Chicken, Main, Recipes

daniel boulud chicken grand mere

According to Daniel Boulud, this is his grandmothers recipe that she made for him as a child and it has great memories.  This is my kind of french food, one pot, delicious and not fussy.  Use this recipe as a starting point and swap out or add other veggies.  I’ve added parsnips, you can add carrots, butternut squash, whatever you have on hand.

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Daniel Boulud's Chicken Grand Mere
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Serves: 4
 
Ingredients
  • One 3-pound chicken, cut into 8 pieces at room temperature
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons unsalted butter
  • 12 cipollini onions, peeled and trimmed (or one onion sliced thick)
  • 4 shallots, peeled and trimmed
  • 2 heads garlic, cloves separated but not peeled
  • 3 sprigs thyme
  • 4 small Yukon Gold potatoes, peeled and cut into 1½-inch chunks
  • 2 small celery roots, peeled and cut into 1½-inch chunks
  • 2 ounces slab bacon, cut into short, thin strips
  • 12 small cremini or oyster mushrooms, trimmed and cleaned
  • 2 cups unsalted chicken stock or store-bought low-sodium chicken broth
  • ½ cup white wine
  • 3 Tbsp chopped flat parsley
  • Salt and freshly ground white pepper
Instructions
  1. Heat oven to 375
  2. Heat olive oil in large skillet or dutch oven. Salt and pepper the chicken and add to the pan skin side down. Do not overcrowd the pan. Cook the chicken in 2 batches if needed. Sear the chicken for at least 10 minutes until the skin is golden. Flip the chicken and cook for an additional 5 minutes.
  3. Remove the chicken from the pan.
  4. Add the butter to the pan along with the onions and shallot. Cook onions for 5 minutes.
  5. Add the potatoes, garlic, celery root and mushrooms to the pan. Season with salt and pepper and mix well. Cook for 5 minutes.
  6. Add the wine to the pan and scrap up all the brown bits, simmer for 2 minutes.
  7. Add the stock to the pan and the thyme. Taste and season if needed.
  8. Add the chicken skin side up back to the pan, along with any juices that accumulated.
  9. Add the pan to the oven uncovered and cook for 45-60 minutes until the chicken is cooked and a deep golden brown.
  10. Taste the sauce and season if necessary. Sprinkle the parsley over the pan.
  11. Serve with crusty baguette if desired.