Poulet Grand-Mère Recipe

Name: Poulet Grand-Mère
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry red wine; 1 cup minced shallots; 3 cups fat-skimmed unsalted or reduced-sodium chicken broth; 1 tablespoon tomato paste; 2 tablespoons minced fresh sage leaves or 2 teaspoons dried rubbed sage; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 1/4 cup coarse-grain mustard; 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme; 1 teaspoon minced garlic; 4 boned chicken breast halves (2 lb. total) with skin attached; Salt and cracked pepper

Servings: persons

2 cups dry red wine
1 cup minced shallots
3 cups fat-skimmed unsalted or reduced-sodium chicken broth
1 tablespoon tomato paste
2 tablespoons minced fresh sage leaves or 2 teaspoons dried rubbed sage
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/4 cup coarse-grain mustard
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon minced garlic
4 boned chicken breast halves (2 lb. total) with skin attached
Salt and cracked pepper

1
In a 10- to 12-inch ovenproof frying pan over high heat, boil wine and shallots, stirring often, until liquid evaporates, about 12 minutes.
2
Add broth to pan; boil until reduced to 1 3/4 cups, about 12 minutes. Stir in tomato paste and half the sage; simmer over medium heat for 2 minutes. Pour sauce into a bowl and add 1 tablespoon olive oil. Rinse and wipe pan dry.
3
In another bowl, combine remaining sage, mustard, thyme, and garlic.
4
From a long side on each breast, pull chicken skin almost free, leaving attached on the opposite edge. Smear exposed areas evenly with mustard mixture. Neatly lay skin back in place.
5
Place frying pan over high heat and add 2 teaspoons olive oil. When hot, add chicken, skin down, and brown well, 2 to 3 minutes. Do not turn pieces.
6
Place pan in a 450u00b0 oven and bake until chicken is no longer pink in thickest part (cut to test), about 15 minutes. Discard fat from pan. Set each chicken piece, skin up, on a dinner plate; keep warm.
7
Add sauce to pan and stir over high heat until simmering. Spoon sauce equally around chicken. Season to taste with salt and pepper.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups dry red wine, 1 cup minced shallots, 3 cups fat-skimmed unsalted or reduced-sodium chicken broth, 1 tablespoon tomato paste, and more.

Yes, Poulet Grand-Mère falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poulet Grand-Mère

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions