Chicken Bonne Femme Julia Child Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
• To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Steps:

• Pat chicken dry with paper towels & season with salt & pepper. Cook bacon in dutch oven over medium heat until crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbs fat from pot. Heat fat over medium-high heat until just smoking. Add chicken & cook until thighs are well browned, 3-4 minutes per side; transfer to plate. When chicken is cool enough to handle, discard skin.
• Pour off all but 1-1/2 tbs fat from pot. Arrange potatoes cut side down in pot & cook over medium heat until golden brown, about 10 minutes. Stir in onion & cook until softened, about 5 minutes. Add garlic & thyme; cook until fragrant, about 30 seconds. Store in wine, broth, hot sauce, & half of bacon; bring to a boil.
• Return chicken & and juices to pot. Reduce heat to medium-low & cook, covered, until potatoes are tender & chicken registers 175 on thermometer, about 25 minutes. Sprinkle with scallions, parsley, & rest of bacon. Season with salt & pepper to taste and serve.

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.