Poulet Grand-Mère

prep time: 15 minutes cook time: 30 minutes yield: 4 servings

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon fine sea salt, divided
  • ¼ cup ghee (or coconut oil if dairy-free)
  • 4 sprigs fresh thyme, plus extra for garnish
  • 4 strips thick-cut bacon, diced
  • ¼ cup sliced onions
  • 1 cup sliced mushrooms
  • Ground black pepper
  • 2 cups chicken bone broth, homemade or store-bought
  • 2 tablespoons melted ghee or unsalted butter (or avocado oil if dairy-free) (optional)
  1. Preheat the oven to 350°F.
  2. Sprinkle the chicken thighs with a ½ teaspoon of the salt. In a large cast-iron skillet, heat the ghee (enough to coat the bottom of the pan) over medium-high heat. Add the thyme. Place the seasoned chicken thighs skin side down in the pan and sear until golden brown, using a spoon to baste the flesh side with the melted ghee from the pan as they cook. Flip the thighs and cook for another 2 minutes or until the chicken is golden brown. Remove the chicken from the skillet and place on a rimmed baking sheet; leave the drippings in the skillet.
  3. Bake the chicken for 7 minutes or until it is cooked through and no longer pink inside.
  4. Meanwhile, cook the bacon: Place the diced bacon in the skillet with the chicken drippings. Cook over medium heat for 4 minutes or until the bacon is crisp and cooked through. Use a slotted spoon to scoop out the bacon pieces and set them aside.
  5. Place the onions in the hot skillet and cook until soft and translucent, about 5 minutes. Add the mushrooms and cook until the mushrooms are golden brown on all sides, 3 to 5 minutes. Season with the remaining ½ teaspoon of salt and a couple of pinches of pepper.
  6. Add the broth and scrape up all the browned bits that have collected on the bottom of the pan. Cook down until the gravy has reduced a bit. Taste and add more seasoning, if desired. Serve the chicken with the mushroom gravy from the pan. Garnish with the reserved bacon pieces and fresh thyme.
  7. Drizzle with 2 tablespoons of melted ghee, if desired.
    Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for a few minutes, until warmed through.