Poulet Grand-mère

Name: Poulet Grand-mère
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 boned chicken breast halves (2 lb. total) with skin attached; 710 milliliters fat-skimmed unsalted or reduced-sodium chicken broth; 473 milliliters dry red wine; 2 Tbsps minced fresh sage leaves or 2 teaspoons dried rubbed sage; 1 Tbsp minced fresh thyme leaves or 1 teaspoon dried thyme; 1 teaspoon minced garlic; 59 milliliters coarse-grain mustard; 1 Tbsp extra-virgin olive oil; 4 servings Salt and cracked pepper; 237 milliliters minced shallots; 1 Tbsp tomato paste

Poulet Grand-mère

Poulet Grand-mère might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One serving contains 290 calories, 26g of protein, and 8g of fat. Head to the store and pick up salt and cracked pepper, shallots, olive oil, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 10- to 12-inch ovenproof frying pan over high heat, boil wine and shallots, stirring often, until liquid evaporates, about 12 minutes.

Ingredients you will need

Shallot

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato Paste

Broth

Sage

Equipment you will use

Frying Pan

Pour sauce into a bowl and add 1 tablespoon olive oil. Rinse and wipe pan dry.

Ingredients you will need

Olive Oil

Sauce

Equipment you will use

Bowl

Frying Pan

In another bowl, combine remaining sage, mustard, thyme, and garlic.

Ingredients you will need

Mustard

Garlic

Thyme

Sage

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Chicken

Mustard

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.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Place pan in a 450 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.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven