Chicken Bonne Maman Recipes

BREASTS OF CHICKEN BONNE MAMAN

Steps:

• Cut each piece of breast in half crosswise down the center. Cut off and discard any bone lines or membranes.
• Sprinkle the breast with salt and pepper.
• Peel the onions and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and cook about 2 minutes. Drain.
• Heat the oil in a large, heavy skillet and add the breast pieces.
• Cook about 30 seconds and add the onions.
• Cook 10 minutes and turn the breast pieces. Scatter the mushrooms over all and cook about 3 minutes.
• Add the basil leaves, wine and butter. Cover and cook about 3 minutes. Remove the basil leaves and garnish each piece of breast with one of the leaves. Serve with the onions and mushrooms in sauce spooned over.

STICKY CHICKEN DRUMSTICKS

Steps:

• Pour 1 1/2 inches oil into a deep cast iron skillet or large pot and preheat oil to 350 degrees.
• In a small saucepan, combine all ingredients for Asian BBQ sauce. Cook over medium heat until it simmers lightly and dissolve the sugar. Reduce heat to low.
• Rinse chicken drumsticks in water and pat dry with paper towels. You want the chicken to be very dry! Sprinkle with salt and pepper on all sides. Place half the chicken into the hot oil and cook 8 minutes per side or until browned and chicken registers 165 degrees internally with a thermometer. Remove to paper towel lined plate and cook the other half of the chicken. Preheat oven to 350 degrees. Once all the chicken is cooked, place into large bowl and toss with half the prepared BBQ sauce. Place coated drumsticks onto parchment paper lined baking sheets and spoon over any remaining sauce from the bottom of the bowl. Bake 8-10 minutes or until browned and caramelized. Remove from oven, sprinkle with sesame seeds if desired and serve with remaining BBQ sauce from the pot.
• Delicious with steamed veggies and rice, or just by themselves.

BETTER-FOR-YOU INSTANT POT ORANGE CHICKEN & BROCCOLI

Steps:

• Rinse and drain rice, then cook according to package directions.
• Whisk together orange juice, Bonne Maman INTENSE Orange Fruit Spread, soy sauce, vinegar, ginger, honey, garlic, chili garlic sauce, orange zest, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
• Using sauté function, heat oil in Instant pot until shimmering. Add chicken and cook, stirring frequently, until opaque on all sides, about 3 minutes.
• Stir in orange sauce mixture. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes.
• Turn off instant pot and quick release. Carefully unlock and remove lid, allowing steam to escape away from you.
• Using a slotted spoon, transfer chicken to a bowl. Set pot to sauté function and simmer sauce 5 minutes.
• Meanwhile, whisk together cornstarch and ¼ cup water. Stir cornstarch slurry into sauce, then add broccoli and cook until sauce is thickened and broccoli is crisp-tender, about 4 minutes.
• Turn off Instant Pot, add reserved chicken and sesame oil to pot and stir to combine; season with salt and pepper to taste.
• Serve orange chicken and broccoli with cooked rice and top with green onions and scallions.

CHICKEN 'BONNE MAMAN'

Steps:

• Preheat oven to 350 degrees.
• Cook the bacon cubes in a small skillet over low heat until the fat renders and the cubes begin to brown. Remove the bacon with a slotted spoon and set aside.
• Increase the heat to medium, add the onions to the skillet and sauté until golden. Remove with a slotted spoon and place in a large bowl.
• Add the carrots to the skillet and sauté until almost tender. Remove with a slotted spoon and place in the bowl with the onions.
• Add the mushrooms to the skillet and cook, stirring, until browned. Remove with a slotted spoon and place in the bowl. Add the peas to the bowl.
• Heat vegetable oil until smoking in a sauté pan large enough to fit all four breasts without overcrowding the pan.
• Season the chicken breasts with salt and pepper and sauté until golden brown on both sides (about 2 to 3 minutes per side).
• Remove the breasts from the pan, place on a baking sheet and finish cooking in the oven until they're cooked through (160 degrees in the thickest part).
• While the breasts are cooking, turn the heat under the skillet down to medium. Remove all but 2 tablespoons oil from the pan, and add the sliced garlic. Cook until the garlic softens and turns translucent, about 30 seconds. Stir in the bacon.
• Add the white wine and reduce until all the liquid has evaporated. Add the vegetables from the bowl and the chicken stock. Bring to a boil and cook until the liquid is reduced by about a quarter.
• Add the butter, piece by piece, stirring until it is fully incorporated and the sauce is shiny. Season the sauce with salt and pepper to taste and add the thyme and parsley.
• Divide the vegetables and sauce among four plates, and place one chicken breast on each. Garnish each plate with a thyme sprig.
• Makes 4 servings.
• Note: Roasted chicken stock is made with chicken pieces that have been roasted, then simmered in water with vegetables and herbs. It's worth making for the deep flavor and color it adds to this dish, but you could use regular chicken stock or a good canned chicken broth.

ROAST CHICKEN, SAUSAGE AND POTATO TRAY ROAST

Steps:

• Preheat the oven to 180C/350 F
• Cut the potatoes in half if they are big and arrange them with the chicken pieces and sausages in a large deep-sided roasting pan. Tuck the bay leaves and thyme sprigs under and around the chicken.
• Mix the stock, sherry, garlic, mustard and Bonne Maman apricot preserve in a jug and pour over the chicken & sausages. Drizzle a little olive oil on the bits of sausage and chicken that are sticking out of the sauce and season with salt and pepper.
• Roast uncovered for an hour, or until cooked through and golden. Arrange om a serving platter.