Chef Benny Doro

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1 Poulet Bonne Femme (Chicken Bonne Femme)

May 23

This is old school French, I made a few changes as I like to use frozen peas instead of mushroom (it can vary from recipe to recipe). Just a great way to enjoy chicken from one pot that is super easy tp make.

Poulet Bonne Femme (Chicken Bonne Femme)

On 23/05/2016 (Monday) at 6:16 pm by Benny.
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  • Prep Time:
    10 min
  • Cook Time:
    40 min
  • Ready Time:
    50 min


6 servings


  • 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)






About Benny

Benny Doro’s success in the music industry and as a venture capitalist has taken him around the globe. Whether a six-month stay in the Philippines launching internet banking or touring Japan with his rock and roll band, at the heart of each trip was the food, the people and the culture. “You just couldn’t help but see that it was all one!,” says Benny.

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