Chicken Grand-Mère Francine Recipe | James Beard Foundation

Ingredients

• 2 tablespoons extra virgin olive oil
• One 3-pound chicken, cut into 8 pieces
• Salt and freshly ground white pepper
• 2 tablespoons unsalted butter
• 12 cipollini or pearl onions, peeled and trimmed
• 4 shallots, peeled and trimmed
• 2 heads garlic, cloves separated but not peeled
• 3 sprigs thyme
• 8 small marble or German butterball potatoes
• 2 small celery roots, peeled and cut into 1 ½ inch chunks
• 2 ounces slab bacon, cut into short, thin strips
• 8 Trumpet Royale mushrooms, cleaned, trimmed and quartered
• 2 cups homemade unsalted chicken stock or store-bought low-sodium chicken broth