Poulet Bonne Femme
Bring a taste of rustic French cooking into your kitchen with Poulet Bonne Femme, a comforting one-pot chicken dish that's as flavorful as it is effortless. This recipe features a whole chicken, golden and crispy after being seared to perfection, gently braised with smoky bacon or pancetta, aromatic garlic, and a medley of tender carrots and Yukon Gold potatoes. Infused with fragrant thyme, a hint of dry white wine, and rich chicken stock, this hearty dish is a true celebration of wholesome, traditional flavors. Perfect for a cozy family dinner or an elegant gathering, Poulet Bonne Femme pairs beautifully with crusty bread to soak up the luscious pan juices. Ready in just under two hours, this French classic is a show-stopping yet approachable recipe you’ll return to time and time again.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 4 oz unsmoked bacon or pancetta, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 4 Yukon Gold potatoes, cut into quarters
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 cup dry white wine
- 1 cup chicken stock
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and season it generously with salt and black pepper, both inside and out.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium heat. Add the diced bacon or pancetta and cook until crispy. Remove it with a slotted spoon and set aside, leaving the rendered fat in the pot.
Increase the heat to medium-high and carefully place the chicken in the pot, breast side down. Sear it for about 4-5 minutes until golden brown, then flip it over and sear the other side. Remove the chicken and set it aside.
Reduce the heat to medium and add the butter to the pot. Once melted, add the onions and garlic, cooking until softened and fragrant, about 2-3 minutes.
Stir in the carrots and potatoes, tossing to coat in the butter. Season lightly with salt and pepper.
Return the bacon or pancetta to the pot, then nestle the chicken on top of the vegetables. Add the thyme sprigs and bay leaf.
Pour the white wine and chicken stock around the chicken, ensuring the liquid covers the vegetables but does not submerge the entire chicken.
Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake for about 75-90 minutes, basting the chicken once or twice during cooking, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the pot from the oven and let the chicken rest for 10 minutes before carving.
Serve the chicken alongside the braised vegetables and pan juices, garnished with additional thyme if desired.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 25.6 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4374 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
