Best 2 Chicken Bonne Femme Recipes
Indulge in the delectable flavors of Chicken Bonne Femme, a classic French dish that tantalizes the taste buds with its exquisite combination of tender chicken, aromatic vegetables, and a velvety white wine sauce. This dish, originating from the heart of French cuisine, is not only a culinary delight but also a testament to the art of simple yet sophisticated cooking.
Our collection of Chicken Bonne Femme recipes offers a diverse range of culinary interpretations, each with its own unique flair and flavor profile. From the traditional French recipe that captures the essence of this classic dish to modern variations that incorporate a variety of herbs, spices, and cooking techniques, our recipes cater to every palate and cooking preference.
Embark on a culinary journey as you explore our selection of recipes, each promising a delightful and memorable dining experience. Discover the secrets of creating the perfect white wine sauce, the art of braising chicken until it falls off the bone, and the delicate balance of flavors that make Chicken Bonne Femme a timeless classic.
Whether you're a seasoned cook looking to expand your repertoire or a novice seeking to master a new dish, our Chicken Bonne Femme recipes will guide you through every step of the process, ensuring success in your culinary endeavors. So, prepare to savor the exquisite flavors of this French masterpiece and create a dish that will impress your family and friends.
CHICKEN BONNE FEMME (JULIA CHILD)
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
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.
CHICKEN BONNE FEMME
Steps:
- Rinse chicken and pat dry. Liberally season the chicken with salt and pepper. Heat oil in a large heavy skillet or pot. When hot, fry chicken skin up for about 10 minutes. Turn and fry 10 minutes on the other side. Chicken should be browned and juices should run clean when pierced with a fork. Remove chicken from skillet. Let it drain first on a wire rack and transfer onto a large platter. With oil still hot, fry potatoes until browned and crisp. Drain and place around chicken on the platter. Place garlic in a small strainer and dip into the hot oil for about 30 seconds. Remove and mix with parsley. Sprinkle garlic parsley over chicken and serve.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Use free-range, organic chicken and fresh vegetables.
- Don't overcrowd the pan: When searing the chicken, make sure to not overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is golden brown: Searing the chicken until it is golden brown will help to lock in the flavor and juices.
- Use a good quality white wine: The white wine used in this dish should be of good quality. A dry white wine, such as a Sauvignon Blanc or Chardonnay, will work well.
- Don't boil the sauce: When making the sauce, be careful not to boil it. Boiling the sauce will cause it to lose its flavor and become watery.
- Serve the dish immediately: Chicken Bonne Femme is best served immediately after it is cooked. This will ensure that the chicken is juicy and the sauce is hot.
Conclusion:
Chicken Bonne Femme is a classic French dish that is sure to impress your guests. It is a simple dish to make, but it is packed with flavor. The combination of the tender chicken, the creamy sauce, and the sautéed vegetables is simply irresistible. If you are looking for a delicious and elegant dish to serve at your next dinner party, Chicken Bonne Femme is the perfect choice.
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