Chicken Grand-Mère Francine

Cindy Thomas, November 1, 2015

Chicken Grand-mère Francine is a wonderful dish for a cold rainy autumn day.  It
is rich and full flavored, hearty and delicious.  I learned from the Café Boulud Cookbook that this recipe is a savory fricassee.  A fricassee is a meat dish that includes browning and then stewing the meat in a sauce that includes its own stock.  Something that I love about this kind of dish is that it only requires one pot to make the whole thing.  Brilliant!  It also includes an ingredient that is new to me:  celery root.  What a crazy looking root vegetable.  My whole family thought it tasted great.

First the chicken is browned in olive oil

First the chicken is browned in olive oil

After the chicken is removed from the pan, the onions, garlic, shallots and herbs are added

After the chicken is removed from the pan, the onions, garlic, shallots and herbs are added with some butter

Potatoes and celery root and bacon are added. YUM!

Potatoes and celery root and bacon are added. YUM!

Then come the mushrooms! I loved finding this pack of sliced creminis at Trader Joes. My dog Sunny is supervising in the background!

Then comes the mushrooms! I loved finding this pack of sliced creminis at Trader Joes. My dog Sunny is supervising in the background!

The chicken and stock are added on top the mushrooms and the whole pot goes in the oven for about 25-30 minutes.

The chicken and stock are added on top of the mushrooms and the whole pot goes in the oven for about 25-30 minutes.

A baguette is a wonderful addition to this dish.  The sauce from this dish is SO flavorful and tastes great when you dip a slice of baguette in it.   I think I could have been happy just dining on the baguette and sauce!!

The chicken was delightfully tender and the vegetable were bursting with flavor.  We were feeling a bit under the weather the day I made this and it was a perfect comfort food.

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I will be making this dish again soon.  Fantastic!

If you’d like to make this recipe, it can be found in this cookbook: Cafe Boulud Cookbook

Also, if you’d like to see how other members of Weekend in a French Kitchen fared with this recipe, check out this link: Weekend in a French Kitchen

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Comments

comments

2 thoughts on “Chicken Grand-Mère Francine”

  1. Steve says:

    Looks so yummy, nice pics…..that LeCruset is the perfect pot for those flavors to come together.

  2. tammycirceo says:

    Looks delicious! And we loved it too. Definitely comforting.

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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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