Poulet Casserole a la Bonne Femme (poo-lay ehn kah-say-rohl ah lah bohn fahm) is a classic French dish of chicken cooked with bacon, potatoes, onions and herbs.
4 lb. chicken
1 teaspoon salt
2- teaspoon black pepper
2 oz. butter
½ lb. small white onions, peeled
1 ½ lb. small new potatoes, scrubbed
6 lean bacon slices, rinds removed and diced bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180GC).
Rub the chicken, inside and out, with the salt and pepper. Set aside.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the chicken and cook, turning it frequently, for 8 to 10 minutes or until it is evenly browned.
Remove the chicken from the casserole and keep warm. Add the onions, potatoes and bacon to the casserole and cook for 10 minutes, shaking the casserole frequently.
Return the chicken to the casserole and add the bouquet garni. Cover the casserole and place it in the oven. Cook for 45 minutes to 1 hour or until the chicken is tender.
Remove the casserole from the oven and remove and discard the bouquet garni. Place the chicken on a warmed serving dish and surround it with the vegetables and bacon. Serve immediately.