Chicken Bonne Femme

Name: Chicken Bonne Femme
Yield: Serves 4 to 6
Cuisine: Creole & Cajun
Ingredients: 3 pounds, bone-in, skin-on chicken thighs, excess fat trimmed; , Salt and pepper; 5 slices, bacon, chopped; 1 1/2 pounds, baby red potatoes, scrubbed and halved; 1 , onion, chopped fine; 4 , garlic cloves, minced; 2 teaspoons, minced fresh thyme; 3/4 cup, white wine; 1/2 cup, low-sodium chicken broth; 1 teaspoon, hot sauce; 3 , scallions, sliced thin; 2 tablespoons, chopped fresh parsley

4 comments

Appears in Cook's Country April/May 2011

Could we adapt this classic Creole dish to a modern kitchen?

SERVES4 to 6

TIME1¾ hours

WHY THIS RECIPE WORKS

Braising the chicken and potatoes in liquid instead of frying them allowed us to sear the chicken, cook the potatoes, and build a sauce for our Chicken Bonne Femme all in the same pot. This cut down on cleanup and also streamlined the cooki...

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