I first had this dish in Amsterdam at a small Dutch restaurant off one of the canals in the Jordaan. This is a quaint area of canals, old homes, wonderful shops, and brown bars. I remember sitting by the window, watching the boats glide through the water as I enjoyed a steaming plate of this delightful chicken dish and a cold Dutch beer.

Amsterdam is a melting pot of various cuisines. You can find any type of food there, ranging from Indonesian to Surinamese, but I’ve always really enjoyed the traditional Dutch cooking. There’s a certain comfort in the simplicity of the dishes, and they often evoke warm memories of home-cooked meals. Traditional Dutch recipes remind me of family gatherings, where hearty meals are shared among loved ones, emphasizing the importance of community.

Kip in Dutch means chicken, and grand mere is grandmother, hence the name Grandmother’s Chicken. This dish is simple yet incredibly satisfying on a cold blustery evening served with boiled new potatoes and green beans. This kind of simple comfort food is very typical of Dutch home cooking.

Ingredients:

4 Chicken Breasts, boneless and trimmed of all fat, dusted in flour

½ lb of Bacon, chopped into 1 inch pieces

1 medium Onion, sliced thinly

½ lb of Mushrooms, sliced

1 cup of low sodium Chicken Broth

2 Tbsp Butter

Salt, freshly ground Black Pepper to taste

Parsley, chopped

Preparation:

Begin by rendering down the bacon in a large skillet over medium heat. Once crispy, remove the bacon and set it aside, leaving the fat in the pan. Next, add the sliced onion to the hot bacon fat, stirring occasionally until they caramelize, which can take about 10 minutes. This process enhances their sweetness and adds depth to the dish. After caramelizing the onions, introduce the chicken breasts. Season them generously with salt and freshly ground black pepper, and make sure to brown them on all sides. This step is crucial as it locks in the juices, ensuring tender and flavorful chicken.

Once the chicken is browned, transfer the skillet to a preheated 350-degree oven. Bake until the chicken is fully cooked, about 25-30 minutes, depending on the thickness of the breasts. To ensure the chicken remains juicy, remove it from the oven and transfer it to a cutting board or plate, covering it loosely with aluminum foil while you prepare the sauce.

Back on the stovetop, add the chicken broth, reserved bacon, and sliced mushrooms to the skillet. Cook on medium heat, stirring occasionally, until the mushrooms are tender and the sauce reduces by half, which should take about 5-10 minutes. This reduction intensifies the flavors. Afterward, reduce the heat to a simmer, add the butter, and whisk it into the sauce until it melts and combines smoothly. Finally, pour the luscious sauce over the chicken, sprinkle with freshly chopped parsley, and serve alongside boiled new potatoes and green beans.