Poulet Bonne Femme

This is actually a recipe that I adapted from a Basque classic that I've had all my life; it's a simpler recipe than that of my ancestors, but this dish has become a staple in my menu planning and I hope it joins yours as well!


Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings


Ingredients: 


1 whole chicken; cut up
1 tbs butter
1 tbs olive oil
1/4 cup shallots, finely diced
1 tbs parsley
1/2 cup white wine
Salt and pepper to taste


Directions:


Start with a pan that only just fits all the chicken in a single layer, with as little space between them as possible. 


Melt the butter and heat the olive oil (substitute butter with more olive oil for a healthier recipe) over medium heat.  Season the chicken with salt and pepper; then brown on all sides once pan is hot.  Remove chicken and set aside.  


Add shallots to the pan and cook until translucent; about 3 minutes.Then, add the wine and parsley and scrape up any bits stuck to the bottom of your pan.  Bring to a simmer.  


Return the chicken to the pan, turning it several times to coat in the sauce. 


Reduce heat to medium low to maintain a light simmer. 


Cover and continue cooking until the chicken is cooked through.  Turning occasionally to make sure it evenly absorbs the sauce.  


Once the chicken is fully cooked, remove it from the pan and arrange it on your serving platter.  Turn up the heat on the pan to high and stir the sauce constantly to reduce it slightly; about 2 minutes. 


Pour the sauce over the chicken and serve immediately. 


This recipe is wonderful served over Homemade Gnocchi.