Grandmother's Chicken might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 847 calories, 65g of protein, and 58g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. A mixture of pepper, salt, baby yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes.
Remove chicken from pot and set aside.
Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes.
Pour off all but a thin layer of fat.
Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.
Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.