Chicken bonne femme recipe And Books
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Chicken bonne femme recipe and books|
So you would like to know how to make Chicken bonne femme recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
chicken bonne femme
1.5kg free range chicken
46 medium parsnips
4 large carrots
4 leeks trimmed and washed
812 whole unpeeled garlic cloves
2 bay leaves
1 sprig of thyme or lemon thyme if available
16 smallish waxy potatoes
1 wine glass dry white wine
chopped parsley to finish
Wash out the insides of the chicken with water and remove any fat in the cavity.
You need to keep all the vegetables big for this dish: cut the parsnips and carrots in half or into sizeable chunks as appropriate and cut the leeks into halves or thirds.
Arrange the parsnips carrots leeks and garlic with the bay leaves and herbs in the bottom of a heavy; ovenproof casserole.
Sit the chicken snugly on top then tuck in the potatoes around the sides.
Pour In the wine and enough water to cover the vegetables to about half their depth.
If you have no wine use extra water.
Bring the pan to simmering point on top of the stove cover tightly and cook in a moderate oven around 170180¡C/325350¡F/Gas 34 for around 13; hours or until the chicken is cooked.
Test the thighs too make sure they are cooked through the juices should be clear.
Check halfway through that the liquid is no more than gently simmering.
Remove the chicken and tip the juices from the cavity back into the pot.
The simplest way to do this is to stick a carving fork into the cavity and lift the chicken.
Blot any excess fat from the cooking juices with kitchen paper.
Serve the chicken on a board and carve at the table with the vegetables and their juices in a separate dish scattered with parsley.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Chicken bonne femme recepie. Check out these great recipe books and learn how to make Chicken bonne femme!
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