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.
POULET BONNE FEMME
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
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
POULET BONNE FEMME
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
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.
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