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Chicken Bonne Femme

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  • Pam Cobb
    Chicken Bonne Femme a.. 1 chicken (3 lb), cut in 8 pieces b.. 2 cups frozen baby onions c.. 2 cups whole baby carrots d.. 10 ounces new or red potatoes, cut in
    Message 1 of 2 , Jul 31 7:07 PM
      Chicken Bonne Femme
      a.. 1 chicken (3 lb), cut in 8 pieces
      b.. 2 cups frozen baby onions
      c.. 2 cups whole baby carrots
      d.. 10 ounces new or red potatoes, cut in 1" chunks
      e.. 1 1/2 cups low-sodium chicken broth
      f.. 2 medium celery ribs, cut in 2" chunks
      g.. 2 strips turkey bacon, diced
      h.. 1 bay leaf
      i.. 1/4 teaspoon dried thyme
      j.. 1/4 teaspoon black pepper
      k.. 1/4 cup minced fresh parsley
      l.. 2 tablespoons fresh tarragon or mint leaves, minced
      m.. 1 strip lemon zest (2 inches), minced
      n.. 2 tablespoons fresh lemon juice
      o.. 1/2 teaspoon salt
      In slow cooker, combine chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme and pepper. Set on low and cook 8-10 hours. Meanwhile, in small bowl, combine parsley, tarragon, lemon zest and juice.
      Set aside.
      With slotted spoon, remove chicken and vegetables to heated platter. Cover with foil and keep warm. Skim off and discard any fat that has risen to the surface of the liquid remaining in cooker. Stir in parsley mixture and salt; spoon over chicken and vegetables.

      Pam Cobb
      (grandma to baby darling)

      [Non-text portions of this message have been removed]
    • carolsrecipes77
      * Exported from MasterCook * Chicken Bonne Femme Recipe By :Weight Watchers, March 1996 Serving Size : 4 Preparation Time :0:00 Categories : Amount
      Message 2 of 2 , Aug 29, 2011
        * Exported from MasterCook *

        Chicken Bonne Femme

        Recipe By :Weight Watchers, March 1996
        Serving Size : 4 Preparation Time :0:00
        Categories :

        Amount Measure Ingredient -- Preparation Method
        -------- ------------ --------------------------------
        1 chicken (3 lb) -- cut in 8 pieces
        2 cups frozen baby onions
        2 cups whole baby carrots
        10 ounces new or red potatoes -- cut in 1" chunks
        1 1/2 cups low-sodium chicken broth
        2 medium celery ribs -- cut in 2" chunks
        2 strips turkey bacon -- diced
        1 bay leaf
        1/4 teaspoon dried thyme
        1/4 teaspoon black pepper
        1/4 cup minced fresh parsley
        2 tablespoons fresh tarragon or mint leaves -- minced
        1 strip lemon zest (2 inches) -- minced
        2 tablespoons fresh lemon juice
        1/2 teaspoon salt

        In slow cooker, combine chicken, onions, carrots, potatoes, broth, celery,
        bacon, bay leaf, thyme and pepper. Set on low and cook 8-10 hours.

        Meanwhile, in small bowl, combine parsley, tarragon, lemon zest and juice.
        Set aside.

        With slotted spoon, remove chicken and vegetables to heated platter. Cover
        with foil and keep warm. Skim off and discard any fat that has risen to the
        surface of the liquid remaining in cooker. Stir in parsley mixture and
        salt; spoon over chicken and vegetables.

        Originally shared by Cathy Crane, DuttsCookingCorner, Nov. 1998
        MC Formatted by Jamie, shared on Meat-Lovers, MastercookCategories,
        Crockpot_Recipes, Aug. 1999



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        Per Serving (excluding unknown items): 35 Calories; 2g Fat (39.4% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
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