Ingredients
-
1
-
2
-
1
-
12
-
4
-
2
-
4
-
5
-
7
-
1
-
-
-
1
-
-
Directions
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 , wow, just wow, this was relatively simple to prepare, and beyond good, amazingly DELISH! try it once and love it 4ever! thank you for a truly GREAT recipe!, The gravy this recipe creates could be bottled and sold! I added garlic in with the shallots and bacon It turned out so savory and delicious I did have to cover the pot for the final simmer to allow the potatoes to cook through
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Steps
|
1
Done
|
Melt the Butter in a Large Pot, and, Fry the Chicken and Potatoes Till Brown All Over. |
|
2
Done
|
Remove from Pot and Set Aside. |
|
3
Done
|
Add the Shallots and Bacon to the Pot and Fry Gently Till Softened. |
|
4
Done
|
Add the Flour and Stir Well Fry For 2 Minutes. |
|
5
Done
|
Add the Stock and Blend Into the Flour to Make a Sauce. |
|
6
Done
|
Add the Mushrooms, Wine, Bouquet Garni. |
|
7
Done
|
Add Salt and Pepper to Taste. |
|
8
Done
|
Bring to the Boil, Reduce Heat, Add the Chicken and Potatoes, Then Simmer For 40 Mins or Till Chicken Is Tender. |
|
9
Done
|
Remove Bouquet Garnis, Serve the Chicken With the Sauce Poured Over, and Garnish With Chopped Parsley. |
