Recipe(tried): Chicken Bonne Femme II
Misc. Chicken Bonne Femme II (Company Recipe)
2 chickens cut-up
lemon-pepper seasoning and salt
2 sticks melted butter
1 lb. bacon cut into 1" pieces
1 cup ham cubes (1/2" dice)
4 - 6 cloves garlic, minced
1 lb. mushrooms, sliced
2 bunches green onions (scallions, green part included)sliced
1 medium onion chopped
1/2 cup dry white wine (Sauterne or dry Vermouth)
salt & lemon-pepper seasoning
4 large Idaho potatoes, scrubbed, unpeeled, baked and cubed into 1 1/2" cubes
1 bunch flat leaf parsley leaaves, chopped
Season chicken with a little salt and plenty lemon-pepper; set aside. Heat broiler. Dip seasoned chicken in melted butter and place onto broiler pan and broil 5-7 minutes; turn and repeat on other side 5-7 minutes being careful not to burn chicken. Set aside. In a large iron skillet, fry bacon until crisp. Remove from skillet. In same pan with the bacon drippings, saute ham, garlic, mushrooms , green onions and yellow onion until softened. Add cubed potatoes season with a little salt and more lemon-pepper and stir-fry about 5 min, turning well to coat potatoes. Add wine and cook 2 min. more over high flame. Transfer potato mixture to a large roasting pan or large, deep corning ware casserole. Arrange broiled chicken over potato mixture along with bacon and any pan drippings or leftover melted butter. Toss slightly. Cover with foil. Place in a 450* oven for about 15 min. Remove foil and return to oven and bake until browned. (about 10 min) Serve with pan drippings and minced parsley on top. Serves 8
2 chickens cut-up
lemon-pepper seasoning and salt
2 sticks melted butter
1 lb. bacon cut into 1" pieces
1 cup ham cubes (1/2" dice)
4 - 6 cloves garlic, minced
1 lb. mushrooms, sliced
2 bunches green onions (scallions, green part included)sliced
1 medium onion chopped
1/2 cup dry white wine (Sauterne or dry Vermouth)
salt & lemon-pepper seasoning
4 large Idaho potatoes, scrubbed, unpeeled, baked and cubed into 1 1/2" cubes
1 bunch flat leaf parsley leaaves, chopped
Season chicken with a little salt and plenty lemon-pepper; set aside. Heat broiler. Dip seasoned chicken in melted butter and place onto broiler pan and broil 5-7 minutes; turn and repeat on other side 5-7 minutes being careful not to burn chicken. Set aside. In a large iron skillet, fry bacon until crisp. Remove from skillet. In same pan with the bacon drippings, saute ham, garlic, mushrooms , green onions and yellow onion until softened. Add cubed potatoes season with a little salt and more lemon-pepper and stir-fry about 5 min, turning well to coat potatoes. Add wine and cook 2 min. more over high flame. Transfer potato mixture to a large roasting pan or large, deep corning ware casserole. Arrange broiled chicken over potato mixture along with bacon and any pan drippings or leftover melted butter. Toss slightly. Cover with foil. Place in a 450* oven for about 15 min. Remove foil and return to oven and bake until browned. (about 10 min) Serve with pan drippings and minced parsley on top. Serves 8
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