Chicken Grand Mere

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Good food magazine, february 1987

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Steps

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Pat chicken dry.

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Sprinkle with salt and pepper.

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Heat 1 t.

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Butter and the oil in dutch oven or deep 12-inch skillet over medium-high heat.

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Add several pieces chicken and brown on all sides , about 10 minutes.

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Transfer chicken to platter and repeat with remaining pieces.

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Reduce heat to medium.

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Add onion , garlic , and thyme.

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Saute until onion is softened , about 5 minutes.

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Pour off all but 1 t.

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Fat.

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Carefully pour cognac into pan and scrape bottom of pan to loosen browned bits.

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Return chicken to pan , placing breasts on top.

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Pour in wine and broth and heat to boiling.

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Reduce heat to low and simmer covered until chicken is tender , 30-40 minutes.

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Transfer chicken to warmed serving platter.

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Cover with foil and keep warm.

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Cook sauce over medium-high heat until reduced by almost half , 12-15 minutes.

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Meanwhile , fry bacon in separate large skillet over medium heat , until golden , about 8 minutes.

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While bacon is cooking , cut potatoes into 3 / 4-inch dice and add to baco.

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Ingredients

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chicken parts, salt, fresh ground black pepper, unsalted butter, vegetable oil, onion, garlic cloves, dried thyme, cognac, dry red wine, chicken broth, bacon, tiny new potatoes, mushroom, fresh parsley