Salad Bonne Femme Food

FILLET OF SOLE, BONNE FEMME

Steps:

• Grease baking dish.
• Dust fillets with flour.
• Arrange fillets and sprinkle with lemon juice, sherry, onion, mushrooms and salt Add cream.
• Cover and bake at 350 degrees for 20 minutes.

SOUPE DE BONNE FEMME OR OLD WIVES SOUP

Steps:

• 1.
• Cut off larger green endings of leeks and dispose. Wash tender white part of leeks well and cut into small circles.
• 2.
• Cook leeks for 1 minute with 1 Tablespoon of salted butter.
• 3.
• Add 1 Tablespoon of water and cook for 5 minutes more on low heat.
• 4.
• Peel potatoes and also cut them into circles.
• 5.
• Add them to leeks with 6 cups of water, salt and pepper to taste. Let soup boil very slowly for 45 minutes.
• 6.
• Butter the toast (with salted butter!) and put one piece in the bottom of each soup bowl.
• 7.
• Pour the soup directly on top of the toast and serve immediately.
• Make sure you use French bread with plenty of salted butter as this is whats gives such a fantastic flavour. You can also add some bacon just before the leeks are added and you can also add some green salad if serving as a main meal.

SALAD BONNE FEMME

Steps:

• Combine first four ingredients in salad bowl. Combine remaining ingredients, blend well. Pour over potato mixture. Chill.

CHICKEN BONNE FEMME

Steps:

• Pat chicken dry with paper towels & season with salt & pepper. Cook bacon in dutch oven over medium heat until crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbs fat from pot. Heat fat over medium-high heat until just smoking. Add chicken & cook until thighs are well browned, 3-4 minutes per side; transfer to plate. When chicken is cool enough to handle, discard skin.
• Pour off all but 1-1/2 tbs fat from pot. Arrange potatoes cut side down in pot & cook over medium heat until golden brown, about 10 minutes. Stir in onion & cook until softened, about 5 minutes. Add garlic & thyme; cook until fragrant, about 30 seconds. Store in wine, broth, hot sauce, & half of bacon; bring to a boil.
• Return chicken & and juices to pot. Reduce heat to medium-low & cook, covered, until potatoes are tender & chicken registers 175 on thermometer, about 25 minutes. Sprinkle with scallions, parsley, & rest of bacon. Season with salt & pepper to taste and serve.

POULET BONNE FEMME

Steps:

• Melt the butter in a large pot, and, fry the chicken and potatoes till brown all over.
• Remove from pot and set aside.
• Add the shallots and bacon to the pot and fry gently till softened.
• Add the flour and stir well fry for 2 minutes.
• Add the stock and blend into the flour to make a sauce.
• Add the mushrooms, wine, bouquet garni.
• Add salt and pepper to taste.
• Bring to the boil, reduce heat, add the chicken and potatoes, then simmer for 40 mins or till chicken is tender.
• Remove bouquet garnis, serve the chicken with the sauce poured over, and garnish with chopped parsley.

CHICKEN BONNE FEMME (JULIA CHILD)

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.