We've streamlined a classic French dish, poulet grand-mère, so it comes together in little more than an hour--about half the time required for the original recipe. Prep and Cook Time: 1 hour, 20 minutes. Notes: We leave the garlic unpeeled, in keeping with the rustic spirit of this dish. Once cooked, the cloves can be squeezed out of their skins and spread on bread.
I can't use bacon. Will it make a big difference? A reply from somebody would be nice 🙂
I am SO happy to come across this recipe again! Have made this many times, and it is amazing good. Hubby will be so happy to see this on the dinner table again! (The only thing I do differently is to peel the garlic & add more of the garlic.:)
Such a fantastic recipe. I categorize it under comfort food, I make it when I want a warm, satisfied tummy. It is time consuming, but easy to make. I don't have a pot that cooks on the stove and trasfers to the oven, so I just do the pre-oven steps in a large wide sauce/fry pan then transfer to a cassarole dish. I also add extra cloves of garlic to squeeze on the bread. Love love love this dish! Turns out perfect every time.
I thought it was good, but the chicken wasn't amazing or anything. I thought the mushrooms and garlic was the highlight. I could have eaten that all day. We used a cut up whole chicken with bones and skin as called for. It was just an awful lot of work for the flavors produced. Probably won't make it again.
Absolutely delicious! I made it a little bit healthier by removing all of the skin from the chicken before cooking. I also didn't have thyme, so I used from dried rosemary. If you are cutting up a whole chicken, this recipe takes even longer, but I wasn't able to find a package of chicken pieces ready to use. I only had sandwich bread to serve with it, but to just spread garlic on it, it worked just fine. But it would have been nice to have a better bread to soak up the broth!
I've made this a few times, and my friends always love it. Sometimes I add in carrots as well. The garlic is great with some crusty bread. Great fall time dish!
Also called bon femme, it's better with a bit more bacon & forget the stock. Degalze pan with vermouth.
Delicious comfort meal! The garlic turns out mellow and wonderful -- I add some extra. Be sure to have some crusty French bread on hand to spread with the garlic and to sop up the drippings.
