Breasts Of Chicken Bonne Maman Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN 'BONNE MAMAN'



Chicken 'bonne Maman' image

Just a little bit of bacon or other cured meat can season an entire dish, as these recipes from Matthew Ridgway demonstrate. "Bonne Maman," which means "grandmother" in French, seems like a fitting name for the first dish, which is the kind of homey, old-fashioned food you'd expect to eat at Grandma's house. There's a substantial amount of fat in this recipe, but you will still have a flavorful dish if you cut back on the oil for sautéeing the chicken and the butter for enriching the sauce. Just don't stint on the bacon!

Provided by Phil Franco

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup diced honey-cured bacon
1 small white onion, diced
1 large carrot, julienned (cut into narrow strips)
10 white button mushrooms, sliced
1/4 cup peas (thawed if frozen)
4 chicken breasts, skin on, wing still attached
salt & freshly ground black pepper
1/2 cup vegetable oil
6 garlic cloves, thinly sliced
1/2 cup dry white wine
2 cups roasted chicken stock (see note)
4 ounces cold butter, cut into pieces
1 teaspoon chopped fresh thyme, plus 4 sprigs for garnish
1 teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 883, Fat 73.5, SaturatedFat 25.1, Cholesterol 169.6, Sodium 633.4, Carbohydrate 13.1, Fiber 1.9, Sugar 5.3, Protein 38.2

BREASTS OF CHICKEN BONNE MAMAN



Breasts of Chicken Bonne Maman image

When I create a dish, I am apt to give it a name - at the very least as a point of reference. When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded me so much of a meal served in my childhood home that I dubbed it "bonne maman," which means grandmother or granny. It is an excellent home-style dish that can be made in minutes. Simply cook the breast pieces in a skillet and add the onions. Ten minutes later add the mushrooms and wine. The total cooking time is less than 20 minutes.

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 whole skinless, boneless chicken breast halves, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
26 small white onions, about 1/2 pound
3 tablespoons olive oil
1/2 pound mushrooms, left whole if small, otherwise sliced or quartered
8 fresh basil leaves
1/3 cup dry white wine
1 tablespoon butter

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.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 739 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN BONNE FEMME (JULIA CHILD)



Chicken Bonne Femme (Julia Child) image

Casserole-roasted chicken with potatoes and bacon, adapted from Julia Child's recipe, posted here for safekeeping. Small new potatoes may be used instead of the boiling potatoes. This is a one-dish meal, but Julia suggests serving broiled tomatoes alongside for color. The preparation time is an estimate.

Provided by coconutty

Categories     One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb piece bacon
4 tablespoons butter
3 lbs roasting chickens, trussed and buttered
15 -25 peeled white onions (about 1-inch diameter)
1 -1 1/2 lb boiling potato
1/4 teaspoon salt
1 medium bouquet garni, made with 4 parsley sprig, 1/2 bay leaf, and 1/4 teaspoon thyme

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.

More about "breasts of chicken bonne maman food"

HOW TO COOK CHICKEN BREAST RECIPE - FOOD NETWORK KITCHEN
Stir 1/4 cup of the salt and 2 cups warm water in a large bowl until well combined and the salt is fully dissolved. Stir in 2 cups cold water until the mixture cools.
From foodnetwork.com
Author Amanda Neal for Food Network Kitchen
Steps 5
Difficulty Easy


JULIA CHILD’S CHICKEN BONNE FEMME - AUTHENTICALLY NIKKI
Sep 6, 2012 Chicken Bonne Femme is French cooking at it’s simplest and quite possibly it’s tastiest. Finally, I’ll leave you with a classic quote from Julia….. “The best way to execute …
From authenticallynikki.com


BUTTER-BASTED CHICKEN BREASTS RECIPE - NYT COOKING
4 days ago For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste Spooning hot butter and aromatics over steak is a common technique, but applying that …
From cooking.nytimes.com


BALSAMIC GRILLED CHICKEN, BLUEBERRY, & GOAT CHEESE WRAP
Enjoy a flavorful Balsamic Grilled Chicken Wrap with Bonne Maman Blueberry Fruit Spread and goat cheese for a perfect balance of savory and sweet.
From bonnemaman.us


CHICKEN BONNE MAMAN RECIPES
When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded me so much of a meal served in my childhood home that I dubbed it …
From tfrecipes.com


MELT-IN-YOUR-MOUTH CHICKEN BREAST - GOURMET MARTHA
4 days ago Helpful Tips for the Best Chicken. Use even-sized chicken breasts – This ensures they all cook at the same time. If some are thicker than others, consider pounding them to an …
From gourmetmartha.com


RASPBERRY BALSAMIC GLAZED CHICKEN WITH BONNE MAMAN PRESERVES
Apr 20, 2016 If you need to freshen up your dinner menu, try this delicious, yet easy and quick to make recipe for Raspberry Balsamic Glazed Chicken with Bonne Maman!
From hipmamasplace.com


SPICY APRICOT CHICKEN STIR FRY - BONNE MAMAN
Place apricot preserves, soy sauce, garlic powder, onion, and chili sauce in blender. Blend until smooth. Slice the chicken breasts into strips about 1/2 inch wide and 2 inches long. Heat 1 …
From bonnemaman.us


JAMES MARTIN CHICKEN BONNE FEMME | BRITISH CHEFS TABLE
This easy and delicious Chicken Bonne Femme from James Martin is a hearty, one-pan meal packed with tender chicken, crispy bacon, and flavorful chorizo. With a medley of vegetables …
From britishchefstable.com


CHICKEN BONNE FEMME - CREOLECAJUNCHEF.COM
Nov 11, 2024 4 chicken breast, boneless and skinless pounded lightly for even cooking. 3 medium baking potatoes, peeled and sliced on 1/8 inch rounds. Preheat oven to 350 ℉. …
From creolecajunchef.com


APRICOT CHICKEN WITH SNAP PEAS AND JASMINE RICE - BONNE MAMAN
Place jasmine rice and snap peas on plate and arrange chicken breast on top with Bonne Maman ® Apricot Fruit Spread sauce. Garnish with a pinch of green onion and sesame seeds and enjoy!
From bonnemaman.us


CHICKEN BREASTS BONNE MAMAN RECIPE | RECIPE FINDER
Heat the oil in a large heavy skillet and add the breast pieces. Cook for about 30 seconds and add the onions. Cook for 10 minutes, then turn the chicken pieces.
From recipe-finder.com


BREASTS OF CHICKEN BONNE MAMAN - RECIPE - COOKS.COM
Step 1, Cut each piece of breast in half crosswise. Step 2, Sprinkle with salt and pepper. Step 3, Peel the onions and put in saucepan. Step 4, Add cold water to cover and salt to taste. Step 5, …
From cooks.com


CHICKEN BREASTS BONNE MAMAN - ASTRAY RECIPES
Chicken breasts bonne maman: Cut each chicken breast in half down the center. Cut off and discard any membranes. Sprinkle with salt and pepper. Peel the onions and place them in a …
From astray.com


CHICKEN 'BONNE MAMAN' – RECIPE WISE
Chicken 'bonne Maman' - A French chicken dish with bacon, peas and mushrooms braised in a creamy white wine sauce
From recipewise.net


OUR MOST POPULAR CHICKEN BREAST RECIPE OF ALL TIME
1 day ago Swap the salsa verde with regular chunky tomato sauce. Shred the chicken and toss it with the salsa and cheese to use as a filling for tacos, quesadillas, or burritos.Or use it as the star of a taco bowl.; Drain and rinse a …
From simplyrecipes.com


JAMES MARTIN CHICKEN BONNE FEMME RECIPE - NOILUCKY.COM
Jun 6, 2024 Succulent chicken, earthy mushrooms, and aromatic garlic create a flavorful dish. Customize with herbs and spices for a personalized touch. Serve with preferred sides like …
From noilucky.com


MEET NORMAL CHICKEN: THE 3-INGREDIENT RECIPE THAT’S …
6 days ago You need just three ingredients to make the fuss-free favorite: chicken breasts, soy sauce, and Worcestershire sauce. Combine everything in a 9x13-inch baking dish , cover with foil to keep the moisture in, and bake until …
From allrecipes.com


MARMALADE AND SOY CHICKEN – BONNE MAMAN AUSTRALIA
INGREDIENTS 1 tbsp olive oil 6 chicken breasts, cut into strips 280ml chicken stock 255g Bonne Maman Orange Marmalade 1 tbsp soy sauce 1 tbsp cornflour 1 tbsp water boiled rice Chinese …
From bonnemaman.com.au


BREASTS OF CHICKEN BONNE MAMAN RECIPE - COOKEATSHARE
4 boneless, skinless chicken breasts, about 1 1/2 lbs. Salt to taste; Freshly grnd pepper to taste; 26 sm. white onions; 3 tbsp. extra virgin olive oil; 1/2 pound mushrooms, sliced and quartered …
From cookeatshare.com


CHICKEN WITH STRAWBERRY RHUBARB BALSAMIC GLAZE - HONEST COOKING
Feb 21, 2025 This Cast Iron Roasted Chicken with Strawberry Rhubarb Balsamic Glaze recipe is the perfect mix of sweet and savory that brings out the best in one of the most classic dishes …
From honestcooking.com


CHICKEN 'BONNE MAMAN' RECIPE - RECIPEOFHEALTH
Get full Chicken 'bonne Maman' Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com


Related Search