Poulet Bonne Femme Recipes

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POULET BONNE FEMME



Poulet Bonne Femme image

A French classic. If you enjoy coq au vin this is the version for the ladies, and the men of course. Super dish, a must for lovers of chicken.

Provided by Brian Holley

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 (3 lb) roasting chickens, cut into 4 pieces
2 ounces butter
12 small shallots
4 ounces bacon, sliced
2 tablespoons plain flour
4 ounces button mushrooms
16 small new potatoes
1/4 pint dry white wine
1/4 pint chicken stock
1 bouquet garni
salt and pepper
1 tablespoon fresh parsley, chopped
4 slices bread, fried and cut into croutons

Steps:

  • Melt the butter in a deep pan and fry the chicken pieces until brown all over 5 minutes.
  • Remove from the pan and drain.
  • Add the onions and bacon to the pan and fry till the onion is just soft.
  • Add the flour and cook out for 2 minutes Add the mushrooms, wine, stock, and bouquet garni, bring to the boil to make the sauce, season with salt and pepper.
  • Replace the chicken and simmer covered for 20 mins, add the potatoes and cook till chicken and potatoes are done, 20 minutes.
  • Discard the bouquet garni and serve with the croutons of bread and boiled green beans. Wonderful.

POULET BONNE FEMME



Poulet Bonne Femme image

This old French classic is well worth cooking. Start to finish in about 1 hour. The potatoes are cooked along with the chicken, to save time and washing up !!!! For a dinner party sub the chicken with four poussins, and have a bird each. If you use thin skinned potatoes there is no need to peel them.

Provided by Brian Holley

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 (3 lb) chicken, quartered
2 ounces butter
1 lb small potato, thin skinned
12 shallots, peeled
4 ounces bacon, cubed
2 tablespoons plain flour
4 ounces button mushrooms
5 fluid ounces dry white wine
7 fluid ounces chicken stock, can be made with a cube
1 bouquet garni
salt
pepper
1 tablespoon parsley, chopped

Steps:

  • Melt the butter in a large pot, and, fry the chicken and potatoes till brown all over.
  • Remove from pot and set aside.
  • Add the shallots and bacon to the pot and fry gently till softened.
  • Add the flour and stir well fry for 2 minutes.
  • Add the stock and blend into the flour to make a sauce.
  • Add the mushrooms, wine, bouquet garni.
  • Add salt and pepper to taste.
  • Bring to the boil, reduce heat, add the chicken and potatoes, then simmer for 40 mins or till chicken is tender.
  • Remove bouquet garnis, serve the chicken with the sauce poured over, and garnish with chopped parsley.

Nutrition Facts : Calories 869.2, Fat 56.4, SaturatedFat 20.7, Cholesterol 206.6, Sodium 555.8, Carbohydrate 34.8, Fiber 3.2, Sugar 3, Protein 48

CHICKEN BONNE FEMME



Chicken Bonne Femme image

Make and share this Chicken Bonne Femme recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Chicken Thigh & Leg

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs bone-in chicken thighs, trimmed
salt and pepper
5 slices bacon, chopped
1 1/2 lbs small red potatoes, unpeeled, halved
1 onion, finely chopped
4 garlic cloves, minced
2 teaspoons fresh thyme, minced
3/4 cup dry white wine
1/2 cup chicken broth
3 scallions, sliced thin
1 teaspoon hot sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Pat chicken dry with paper towels & season with salt & pepper. Cook bacon in dutch oven over medium heat until crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbs fat from pot. Heat fat over medium-high heat until just smoking. Add chicken & cook until thighs are well browned, 3-4 minutes per side; transfer to plate. When chicken is cool enough to handle, discard skin.
  • Pour off all but 1-1/2 tbs fat from pot. Arrange potatoes cut side down in pot & cook over medium heat until golden brown, about 10 minutes. Stir in onion & cook until softened, about 5 minutes. Add garlic & thyme; cook until fragrant, about 30 seconds. Store in wine, broth, hot sauce, & half of bacon; bring to a boil.
  • Return chicken & and juices to pot. Reduce heat to medium-low & cook, covered, until potatoes are tender & chicken registers 175 on thermometer, about 25 minutes. Sprinkle with scallions, parsley, & rest of bacon. Season with salt & pepper to taste and serve.

Nutrition Facts : Calories 958, Fat 57, SaturatedFat 16.2, Cholesterol 293.4, Sodium 483.9, Carbohydrate 35.7, Fiber 4.7, Sugar 3.3, Protein 65

CHICKEN BONNE FEMME (JULIA CHILD)



Chicken Bonne Femme (Julia Child) image

Casserole-roasted chicken with potatoes and bacon, adapted from Julia Child's recipe, posted here for safekeeping. Small new potatoes may be used instead of the boiling potatoes. This is a one-dish meal, but Julia suggests serving broiled tomatoes alongside for color. The preparation time is an estimate.

Provided by coconutty

Categories     One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb piece bacon
4 tablespoons butter
3 lbs roasting chickens, trussed and buttered
15 -25 peeled white onions (about 1-inch diameter)
1 -1 1/2 lb boiling potato
1/4 teaspoon salt
1 medium bouquet garni, made with 4 parsley sprig, 1/2 bay leaf, and 1/4 teaspoon thyme

Steps:

  • To make the herb bouquet: tie the parsley, bay leaf and thyme together in washed cheesecloth.
  • Remove the rind and cut the bacon into strips 1/2 inch wide and 1 1/2 inches long.
  • In 2 quarts water, simmer the bacon for 10 minutes. Rinse in cold water and dry.
  • In a fireproof casserole, saute the bacon for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish.
  • Brown the chicken in the hot fat, breast side down. Brown for 2 minutes, regulating heat so the butter is always very hot but not burning.
  • Turn the chicken on another side using 2 wooden spoons or a towel. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil, if necessary, to keep the bottom of the casserole filmed.
  • Remove the chicken from the pan. Pour the fat out of the casserole. Set the oven at 325 degrees (F.).
  • Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.
  • Peel the potatoes and trim them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.
  • In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent their sticking to the casserole. Spread them in the pan.
  • Salt the chicken and place it breast up in the casserole.
  • Place the bacon and onions on the potatoes and add the herb bouquet.
  • Baste all the ingredients with the butter in the casserole.
  • Lay a piece of aluminum foil over the chicken, and cover the casserole.
  • Heat the casserole on top of the stove until the contents are sizzling. Transfer to the oven and roast for 1 hour and 10 to 20 minutes or until the chicken leg registers 180 degrees (F.) on an instant-read thermometer.
  • Baste once or twice with the juices in the pan.

FILLET OF SOLE, BONNE FEMME



Fillet of Sole, Bonne Femme image

Make and share this Fillet of Sole, Bonne Femme recipe from Food.com.

Provided by Allyoop

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

3 tablespoons butter
2 sole fillets
1 tablespoon lemon juice
2 tablespoons dry sherry
2 tablespoons finely chopped onions
1/4 cup chopped mushroom
1/2 teaspoon salt, to taste
1 tablespoon flour
3/4 cup cream

Steps:

  • Grease baking dish.
  • Dust fillets with flour.
  • Arrange fillets and sprinkle with lemon juice, sherry, onion, mushrooms and salt Add cream.
  • Cover and bake at 350 degrees for 20 minutes.

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