Chicken Bonne Femme
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A classic French dish, Chicken Bonne Femme is a comforting poultry recipe that combines chicken with seasonal vegetables, potatoes, and a rich sauce, which can be made with or without tomatoes. It's a versatile recipe that allows for personal touches and adaptations.
01:50:00 total
Serves 4
medium
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Ingredients
- free-range chicken thighs - 3 or 4 (3 or 4 thighs)
- large yellow onion - 1 (sliced)
- carrots - 2 or 3 (cut into rounds, can be replaced with mushrooms for an autumnal version)
- butter - 30 grams (semi-salted)
- flour - 2 tablespoons
- small potatoes - 10 (peeled and kept whole)
- garlic cloves - 3 (chopped)
- white wine or water - 10 cl (plus 1 tablespoon of cider vinegar if using water)
- chicken stock - 50 cl
- tomato pulp or crushed tomatoes - 400 grams (optional, for a version with tomatoes)
- thyme, rosemary, parsley - to taste (fresh, for garnish)
- salt - to taste
- pepper - to taste
- chili pepper - 1 or 2 dried (such as bird's eye or cayenne, optional)
Instructions
- Prepare the Vegetables: Slice the onion and cut the carrots into rounds. Peel and rinse the small potatoes. Chop the garlic cloves roughly.
- Season and Brown the Chicken: Season the chicken thighs with salt and pepper. In a preheated casserole on medium heat, brown the chicken thighs skin side down first, then on the other side until they start to become crispy.
- Cook the Vegetables: Remove the chicken thighs and in the same fat, brown the onion and carrots for 3-4 minutes. Add the butter and garlic, cooking until fragrant.
- Make the Sauce: Sprinkle with flour, then add white wine or water mixed with vinegar, stirring until partly absorbed. Add chicken stock, scraping the bottom of the casserole.
- Add Tomatoes if Desired: For a tomato version, add the tomato pulp or crushed tomatoes.
- Bake the Dish: Return the chicken to the casserole, add the potatoes, thyme, and chili pepper. Season with salt, cover, and bake at 180°C (356°F) for about 50 minutes.
- Final Touches: After baking, add a sprig of rosemary, cover, and let stand for 15 minutes. Serve with fresh herbs like parsley or chives.
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