Chicken Bonne Femme
- Yield 2 servings
The term "bonne femme" is used to describe simply prepared rustic dishes that are most often served from the pan or dish in which they are cooked. Serve this dish during the Tennessee Williams Literary Festival as Tennessee makes reference to Chicken Bonne Femme in his play "Vieux Carre."
- 1 cup all-purpose flour
- 1 tablespoon Creole seasoning
- 2 (7-ounce) chicken breast fillets, trimmed
- Kosher salt and cracked black pepper to taste
- 1/4 cup olive oil
- 1/4 cup roasted garlic cloves
- 1 cup wild mushrooms
- 1/2 cup mixed julienned red, green and yellow bell peppers
- 1 cup new potatoes, cut into quarters, roasted
- 1/2 cup leeks, cut into half-moon slices
- 1/2 cup white portions of green onions, cut into 3-inch pieces
- 1 cup chicken stock or canned chicken broth
- 2 teaspoons chopped fresh herbs, such as tarragon, chervil, chives and/or parsley
- Preheat the oven to 350 degrees.
- Mix the flour with the Creole seasoning in a shallow dish.
- Season the chicken with kosher salt and cracked pepper and coat with the flour mixture, shaking off the excess.
- Heat a 9-inch ovenproof French saute pan and add the olive oil. Add the chicken to the pan and sear for 2 minutes or until golden brown on the bottom.
- Add the garlic, mushrooms, bell peppers, new potatoes, leeks and green onions on and around the chicken.
- Remove the chicken from the saute pan and place seared side up on top of the vegetables.
- Ladle the chicken stock into the pan and sprinkle with the herbs, kosher salt and cracked pepper.
- Roast in the oven for 8 to 10 minutes or until the chicken is cooked through.
- Serve in the saute pan or remove to serving plates.
Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, the Flavor of New Orleans (Dickie Brennan & Co., 2002)