Poulet Bonne Femme (Good Woman's Chicken)
  • Cooking Time: 30-40
  • Servings: 4
  • Preparation Time: 10
  • 2-4 Chicken Breasts (if they are large, halve them to make 4)
  • Poultry Seasoning blend
  • Olive Oil & Butter for sauteing
  • 1/2 bottle+/- Chardonnay
  • 4 Yukon Gold Potatoes, quartered
  • 4 Carrots, sliced
  • 1 stalk Celery, sliced
  • 4 cloves Garlic, chopped
  • 1 sm Vidalia Onion, sliced
  • 1/2 container White Button or Baby Portabello Mushrooms, sliced
  • Salt & Pepper to taste
  • 3-4 sprigs ea fresh: Thyme, Marjoram, Oregano, or other savory herb
  • 1/4c Flour
  • 1/2 pint+/- Cream (half n half)
  1. * Heat oil & butter in Dutch oven; season breasts and saute (I cut up veggies while chicken is cooking) til browned on both sides, turning once. Remove from pan and set aside.
  2. * Deglaze pan w/splash of wine, scraping any bits from pan.
  3. * Add potatoes and liberal splash of wine; stir, cover and cook 5-7min or so.
  4. * Add carrots and repeat as before. The idea is to slowly steam/saute veggies without overcooking (boiling); stir often but cover to cook.
  5. * Add celery, garlic, onion, mushrooms, herbs and season w/salt & pepper, add splash of wine, and repeat again as before.
  6. * Once veggies are tender-crisp, remove from pan.
  7. * Whisk in flour, adding splashes of wine as needed to make a roux and keep paste from scorching and becoming too thick to manage; cook 5-7min or so, whisking constantly.
  8. * Slowly add cream, whisking constantly, cooking to a low, simmering boil til thickened but not gravy-like, 7-10min.
  9. * Return veggies & meat to sauce; reduce heat to very low, stir, cover and cook til reheated through and chicken is done, 5-10min.
  10. * Serve chicken atop veggies covered w/sauce and garnish w/reserved sprigs of herbs.
Or Country French Chicken- whatever you want to call it. You can also make it w/seafood, but obviously then it wouldn't be called "poulet".