Poulet Bonne Femme (Chicken Bonne Femme)
- Prep Time:
- Cook Time:
- Ready Time:
- 12 shallots rough chop
- 2 cups of bacon large dice
- 3 cups frozen peas
- 1/2 cup dry white wine
- 2 cups chicken stock
- bouquet garni of thyme, rosemary, sage (you can use any combonation of fresh herbs you prefere)
- 2 chicken pieces per person of your choice
- olive oil
- kosher salt and pepper
You can either used rotisserie chicken that you can cut up which will make it much quicker a dish to put together or you can start with a fresh chicken or the chicken parts of your choice. Some people love to make this with thighs and legs (my preference) or even just chicken breast. Best economy is to buy an entire chicken fresh that you break down that way there is something for everyone.
If using fresh chicken I suggest roasting it broken down with salt and pepper until done. (about 40 min @ 400 degrees)
Fry the shallots and bacon in a little olive oil until the fat has rendered out and the bacon is starting to get crisp remove some of the oil.
Add the white wine, peas, chicken stock and bouquet garni and the cooked chicken. Simmer for about 45 min and reduce the liquid until almost dry but moist and savory.
Serve with rice or potato's (traditional)