Chicken Bonne Femme
By America's Test KitchenPublished on July 21, 2011
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
3 pounds bone-in, skin-on chicken thighs, excess fat trimmedSalt and pepper 5 slices bacon, chopped1 ½ pounds baby red potatoes, scrubbed and halved1 onion, chopped fine 4 garlic cloves, minced2 teaspoons minced fresh thyme ¾ cup white wine ½ cup low-sodium chicken broth 1 teaspoon hot sauce 3 scallions, sliced thin2 tablespoons chopped fresh parsley
Before You Begin
To ensure even cooking and browning, use baby red potatoes no larger than 1 1/2 inches round.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-–lined plate. Pour off all but 1 tablespoon fat from pot. Heat bacon fat over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
- Pour off all but 1½ tablespoons fat from pot. Arrange potatoes, cut-side down, in pot and cook over medium heat until golden brown, about 10 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine, broth, half of bacon, and hot sauce and bring to boil.
- Return chicken and any accumulated juices to pot. Reduce heat to medium-low and cook, covered, until potatoes are tender and meat registers 175 degrees, about 25 minutes. Sprinkle with scallions, parsley, and remaining bacon. Season with salt and pepper. Serve.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
3 pounds bone-in, skin-on chicken thighs, excess fat trimmed
Salt and pepper
5 slices bacon, chopped
1 ½ pounds baby red potatoes, scrubbed and halved
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons minced fresh thyme
¾ cup white wine
½ cup low-sodium chicken broth
1 teaspoon hot sauce
3 scallions, sliced thin
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
3 pounds bone-in, skin-on chicken thighs, excess fat trimmed
Salt and pepper
5 slices bacon, chopped
1 ½ pounds baby red potatoes, scrubbed and halved
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons minced fresh thyme
¾ cup white wine
½ cup low-sodium chicken broth
1 teaspoon hot sauce
3 scallions, sliced thin
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
3 pounds bone-in, skin-on chicken thighs, excess fat trimmed
Salt and pepper
5 slices bacon, chopped
1 ½ pounds baby red potatoes, scrubbed and halved
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons minced fresh thyme
¾ cup white wine
½ cup low-sodium chicken broth
1 teaspoon hot sauce
3 scallions, sliced thin
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
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 cooking process. By browning the thighs skin on and then removing the skin before braising, we could impart flavor to the dish without worrying about the flabby skin that is often a side effect of braising. A simple sauce of dry white wine, chicken broth, onion, garlic, thyme, hot sauce, scallions, and parsley finished off our recipe.
Before You Begin
To ensure even cooking and browning, use baby red potatoes no larger than 1 1/2 inches round.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-–lined plate. Pour off all but 1 tablespoon fat from pot. Heat bacon fat over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
- Pour off all but 1½ tablespoons fat from pot. Arrange potatoes, cut-side down, in pot and cook over medium heat until golden brown, about 10 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine, broth, half of bacon, and hot sauce and bring to boil.
- Return chicken and any accumulated juices to pot. Reduce heat to medium-low and cook, covered, until potatoes are tender and meat registers 175 degrees, about 25 minutes. Sprinkle with scallions, parsley, and remaining bacon. Season with salt and pepper. Serve.
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