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Chicken bonne femme
Serves 4 Starters and mains
Ingredients
- 4tbsp olive oil
- 100g lardons or chopped streaky bacon
- 100g plain flour
- 1.5kg whole chicken, cut into 8 pieces
- 1 green pepper, deseeded and diced
- 3 large Spanish onions, sliced
- 2 sticks celery, diced
- 125g white button mushrooms, sliced
- 300g new potatoes
- 5 garlic cloves, chopped
- 150g chorizo, diced
- 4tbsp white wine
- 2tbsp Worcestershire sauce
- 15 drops Tabasco
- few sprigs tarragon
Method
Preheat the oven to 200C/400F/ Gas 6. Place a roasting tray over a medium heat. Drizzle 1⁄2 the oil into the tray, then add the lardons or bacon. Stir into the hot oil and fry until crispy, tossing every now and then. Once the bacon is cooked, lift it out with a slotted spoon and place in a large bowl.
Spread the flour onto a plate and season. Dip each piece of chicken into it to coat. Over a medium heat, fry the pieces in the tray, in batches, adding the remaining oil as needed. When each piece is golden on one side, flip over and brown the other, then place in the bowl with the bacon.
Add the vegetables, potatoes, garlic and chorizo, stir, then pour in the wine. Deglaze, stirring in the juices from the base of the pan, then add the Worcestershire sauce and Tabasco.
Return the bacon and chicken to the tray and season. Transfer to the preheated oven and cook for 35-40 minutes. Sprinkle with tarragon before serving.
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