I wish the photo was better but sadly the strength of this dish lies in the taste and the smell, not its beauty. A long slow cook in the oven leaves the house smelling comforting and secure, just like a good mother's home should. Tender chicken, lots of vegetables and some chicken soup - it's really really good. Incidentally, also like a good mother, this recipe is very forgiving - use what you have or the quantities that make sense to you.
A bowl of poulet bonne maman is being sent over to Deb at Kahakai Kitchen for her Souper Sundays. If you are looking for a little bit of soupy inspiration, drop by and have a look at her great selection.
Poulet Bonne Femme
from Leanne Ely via Flylady.net
1 1/2 tbl olive oil
12 chicken thighs
12 baby carrots or 4 large chopped into batons
12 pearl onions or 4 large, quartered
4 cups chicken stock
1 1/2 tsps tarragon
1/2 tsp thyme
1 bay leaf
5 potatoes peeled and sliced
Brown chicken thighs in oil on both sides (no need to cook through), then season well with salt and pepper. Place in an oven-proof casserole pot or a slow cooker.
Add onions and carrots (and extra oil if necessary) and saute till onions are golden. Add vegetables to casserole pot or slow cooker. Pour chicken brother into saute pan and scrape any brown bits from the bottom. Pour stock over chicken. Add herbs and potatoes to chicken. Cover and cook at 130 for 4 hours or in a slow cooker for about 6 hours (or until chicken is done).