When the weather turns cold, it's time to get out my dutch oven and make a hearty winter dinner. This winter hasn't given us too many cold days in Georgia so I have to take advantage of them when I can. Last week we had one cold, windy day so I pulled a recipe out of my Cook's Country magazine for Chicken Bonne Femme - a perfect cold weather meal. According to the article in the magazine it was originally a Creole dish. I wouldn't say that I'm a huge fan of Creole cuisine but this chicken dish flavored with bacon and wine and fresh herbs sounded too good to pass up.
Chicken Bonne Femme
3 pounds bone-in, skin-on chicken thighs
5 slices of bacon
1 1/2 pounds fingerling potatoes, cut in half
1 onion, chopped fine
4 garlic cloves, minced
2 teaspoons fresh thyme
3/4 cup white wine
1/2 cup chicken broth
1 teaspoon hot sauce
The chicken was super moist and tender and the broth was rich and flavorful.
On a side note: I was really nervous about using my dutch oven on the stove top because I had heard all sorts of horror stories about people who cracked their expensive le creuset dutch ovens by heating them on the stove. I do not have a le crueset dutch oven but I have another brand and I carefully read over the instructions once again just to make sure that I was not going to experience a kitchen catastrophe in the middle of fixing dinner. I didn't see anything that warned against putting mine on the stove top so I went ahead with the recipe as directed.
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