This easy and delicious Chicken Bonne Femme from James Martin is a hearty, one-pan meal packed with tender chicken, crispy bacon, and flavorful chorizo. With a medley of vegetables and a touch of white wine, it’s a simple, satisfying dish perfect for any occasion. You can easily swap in your favorite vegetables for extra flexibility!
Ingredients Needed
- 4 tablespoons olive oil
- 100g (3½ oz) lardons or chopped streaky bacon
- 100g (¾ cup) plain (all-purpose) flour
- Sea salt and freshly ground black pepper, to taste
- 1.5kg (3 lb) whole chicken, cut into 8 pieces
- 1 green pepper (bell pepper), deseeded and diced
- 3 large Spanish onions, sliced
- 2 celery sticks, diced
- 125g (4½ oz) white button mushrooms, sliced
- 300g (10½ oz) new potatoes
- 5 garlic cloves, chopped
- 150g (5¼ oz) chorizo sausage, diced
- 4 tablespoons white wine
- 2 tablespoons Worcestershire sauce
- 15 drops of Tabasco
- A few sprigs of tarragon
How To Make Chicken Bonne Femme
- Prepare the Chicken and Bacon: Preheat the oven to 200°C/400°F/gas mark 6. Heat a large roasting tray over medium heat and drizzle in half the olive oil. Add the lardons or bacon and fry until crispy, stirring occasionally. Once crispy, remove the bacon with a slotted spoon and set aside in a large bowl.
- Coat and Brown the Chicken: Spread the flour onto a plate, seasoning it with salt and pepper. Coat each piece of chicken in the flour and brown the chicken pieces in batches in the same tray. Add the remaining oil as needed, turning each piece to ensure both sides are golden. Transfer the browned chicken to the bowl with the bacon.
- Cook the Vegetables and Chorizo: In the same tray, add the green pepper, onions, celery, mushrooms, potatoes, garlic, and chorizo. Stir well, then pour in the white wine, scraping up any sticky bits from the bottom of the tray. Add the Worcestershire sauce and Tabasco, stirring to combine.
- Roast the Chicken: Return the chicken and bacon to the tray, season with salt and pepper, and stir everything together. Transfer the tray to the preheated oven and roast for 35–40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve: Sprinkle with fresh tarragon before serving.
Recipe Tips
- Brown the chicken well: Make sure to brown the chicken pieces until golden before roasting. This adds extra flavor and keeps the chicken juicy.
- Don’t skip the deglazing: After frying the vegetables and chorizo, use the white wine to scrape up the flavorful bits stuck to the tray. This step makes your sauce richer.
- Cut the potatoes into even pieces: To ensure the potatoes cook evenly, slice them into similar-sized pieces. This helps them roast at the same rate as the chicken.
- Keep the chicken in the oven long enough: Be sure to roast the chicken for the full 35-40 minutes to get it perfectly cooked through, ensuring a tender result.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Bonne Femme cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the dish to cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Cover the dish with foil and reheat for 20–25 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (based on a 4-serving recipe)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 130mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 35g
Try More James Martin Recipes:
- James Martin Sherry Trifle
- James Martin Sweet And Sour Chicken
- James Martin Tomato Soup Recipe
- James Martin Marshmallow
James Martin Chicken Bonne Femme
Description
This easy and delicious Chicken Bonne Femme from James Martin is a hearty, one-pan meal packed with tender chicken, crispy bacon, and flavorful chorizo. With a medley of vegetables and a touch of white wine, it’s a simple, satisfying dish perfect for any occasion. You can easily swap in your favorite vegetables for extra flexibility!
Ingredients
Instructions
- Prepare the Chicken and Bacon: Preheat the oven to 200°C/400°F/gas mark 6. Heat a large roasting tray over medium heat and drizzle in half the olive oil. Add the lardons or bacon and fry until crispy, stirring occasionally. Once crispy, remove the bacon with a slotted spoon and set aside in a large bowl.
- Coat and Brown the Chicken: Spread the flour onto a plate, seasoning it with salt and pepper. Coat each piece of chicken in the flour and brown the chicken pieces in batches in the same tray. Add the remaining oil as needed, turning each piece to ensure both sides are golden. Transfer the browned chicken to the bowl with the bacon.
- Cook the Vegetables and Chorizo: In the same tray, add the green pepper, onions, celery, mushrooms, potatoes, garlic, and chorizo. Stir well, then pour in the white wine, scraping up any sticky bits from the bottom of the tray. Add the Worcestershire sauce and Tabasco, stirring to combine.
- Roast the Chicken: Return the chicken and bacon to the tray, season with salt and pepper, and stir everything together. Transfer the tray to the preheated oven and roast for 35–40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve: Sprinkle with fresh tarragon before serving.
Notes
- Brown the chicken well: Make sure to brown the chicken pieces until golden before roasting. This adds extra flavor and keeps the chicken juicy.
- Don’t skip the deglazing: After frying the vegetables and chorizo, use the white wine to scrape up the flavorful bits stuck to the tray. This step makes your sauce richer.
- Cut the potatoes into even pieces: To ensure the potatoes cook evenly, slice them into similar-sized pieces. This helps them roast at the same rate as the chicken.
- Keep the chicken in the oven long enough: Be sure to roast the chicken for the full 35-40 minutes to get it perfectly cooked through, ensuring a tender result.
James Martin Chicken Bonne Femme