Chicken Bonne Maman Recipes

Steps:

• Cut each piece of breast in half crosswise down the center. Cut off and discard any bone lines or membranes.
• Sprinkle the breast with salt and pepper.
• Peel the onions and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and cook about 2 minutes. Drain.
• Heat the oil in a large, heavy skillet and add the breast pieces.
• Cook about 30 seconds and add the onions.
• Cook 10 minutes and turn the breast pieces. Scatter the mushrooms over all and cook about 3 minutes.
• Add the basil leaves, wine and butter. Cover and cook about 3 minutes. Remove the basil leaves and garnish each piece of breast with one of the leaves. Serve with the onions and mushrooms in sauce spooned over.

Steps:

• Preheat oven to 350 degrees.
• Cook the bacon cubes in a small skillet over low heat until the fat renders and the cubes begin to brown. Remove the bacon with a slotted spoon and set aside.
• Increase the heat to medium, add the onions to the skillet and sauté until golden. Remove with a slotted spoon and place in a large bowl.
• Add the carrots to the skillet and sauté until almost tender. Remove with a slotted spoon and place in the bowl with the onions.
• Add the mushrooms to the skillet and cook, stirring, until browned. Remove with a slotted spoon and place in the bowl. Add the peas to the bowl.
• Heat vegetable oil until smoking in a sauté pan large enough to fit all four breasts without overcrowding the pan.
• Season the chicken breasts with salt and pepper and sauté until golden brown on both sides (about 2 to 3 minutes per side).
• Remove the breasts from the pan, place on a baking sheet and finish cooking in the oven until they're cooked through (160 degrees in the thickest part).
• While the breasts are cooking, turn the heat under the skillet down to medium. Remove all but 2 tablespoons oil from the pan, and add the sliced garlic. Cook until the garlic softens and turns translucent, about 30 seconds. Stir in the bacon.
• Add the white wine and reduce until all the liquid has evaporated. Add the vegetables from the bowl and the chicken stock. Bring to a boil and cook until the liquid is reduced by about a quarter.
• Add the butter, piece by piece, stirring until it is fully incorporated and the sauce is shiny. Season the sauce with salt and pepper to taste and add the thyme and parsley.
• Divide the vegetables and sauce among four plates, and place one chicken breast on each. Garnish each plate with a thyme sprig.
• Makes 4 servings.
• Note: Roasted chicken stock is made with chicken pieces that have been roasted, then simmered in water with vegetables and herbs. It's worth making for the deep flavor and color it adds to this dish, but you could use regular chicken stock or a good canned chicken broth.

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.