STREAMING NOW: Simply Nigella

Chicken Grand-Mere

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Good Food Magazine, February 1987”
1hr 50mins

Ingredients Nutrition


  1. Pat chicken dry; sprinkle with salt and pepper.
  2. Heat 1 T. butter and the oil in Dutch oven or deep 12-inch skillet over medium-high heat. Add several pieces chicken and brown on all sides, about 10 minutes. Transfer chicken to platter and repeat with remaining pieces.
  3. Reduce heat to medium; add onion, garlic, and thyme. Saute until onion is softened, about 5 minutes. Pour off all but 1 T. fat. Carefully pour Cognac into pan and scrape bottom of pan to loosen browned bits. Return chicken to pan, placing breasts on top. Pour in wine and broth and heat to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes.
  4. Transfer chicken to warmed serving platter; cover with foil and keep warm. Cook sauce over medium-high heat until reduced by almost half, 12-15 minutes.
  5. Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes.
  6. While bacon is cooking, cut potatoes into 3/4-inch dice and add to bacon in skillet. Fry, stirring frequently, until golden, 5-7 minutes. Using slotted spoon, remove bacon and potatoes to bowl.
  7. Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes.
  8. Spoon off fat from sauce. Add mushrooms, potatoes, and bacon and stir to coat. Reduce heat to low and simmer until hot, 1-2 minutes. Remove from heat and stir in half the parsley and the remaining 2 T. butter. Taste and adjust seasonings. Pour sauce over chicken. Sprinkle with remaining parsley and serve hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a