James Martin Chicken Bonne Femme

James Martin Chicken Bonne Femme is a timeless French bistro classic that translates roughly to “good wife style,” implying a rustic, hearty, and homely dish. It is the epitome of comfort cooking: chicken pieces braised slowly in a rich, velvety sauce with smoky bacon lardons, sweet baby onions, and mushrooms. James Martin’s version elevates this farmhouse staple by using plenty of butter, a splash of white wine, and a generous pour of double cream, resulting in a dish that is elegant enough for a dinner party but cozy enough for a quiet night in.

Try more Recipes:

• James Martin Butter Chicken
• James Martin Chicken and Water Chestnut Pie​
• James Martin Chicken And Mushroom Pie​

Why You Will Love This Chicken Bonne Femme Recipe:

• One-Pot Wonder: The entire dish is cooked in a single casserole dish or heavy pan, allowing the flavors to meld beautifully and minimizing cleanup.
• The Sauce: The combination of salty bacon, earthy mushrooms, wine, and cream creates a deep, savory sauce that is arguably the best part of the meal.
• Tender Meat: Braising the chicken in liquid ensures it remains incredibly juicy and falls off the bone.
• Classic Flavor Trio: Bacon, mushroom, and onion (the holy trinity of French country cooking) provide a savory depth that pairs perfectly with the mild chicken.
• Versatile: It works just as well with a whole jointed chicken as it does with specific cuts like thighs or legs.

James Martin Chicken Bonne Femme Ingredients

The Meat

• 1 whole chicken (approx 1.5kg), jointed into 8 pieces (or use 4 large chicken legs/thighs)
• 200g smoked bacon lardons or pancetta cubes
• 50g butter
• 1 tbsp olive oil

The Vegetables & Aromatics

• 12-16 button onions or pearl onions, peeled and left whole
• 250g button mushrooms, left whole (or halved if large)
• 2 cloves garlic, crushed
• Fresh tarragon (a small bunch), chopped
• Fresh parsley, chopped (for garnish)

The Sauce

• 150ml dry white wine
• 300ml chicken stock
• 150ml double cream (heavy cream)
• 1 tbsp Dijon mustard (optional, for tang)
• Salt and freshly ground black pepper

How To Make James Martin Chicken Bonne Femme

1. Brown the Chicken: Heat the butter and olive oil in a large casserole dish or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Fry them in the hot fat for 5 to 8 minutes, turning occasionally, until the skin is golden brown and crispy. You may need to do this in batches. Remove the chicken and set aside on a plate.
2. Fry the Garnish: In the same pan (keep the chicken fat), add the smoked bacon lardons. Fry for 3 to 4 minutes until they start to crisp. Add the peeled button onions and whole mushrooms. Sauté for another 5 minutes until the vegetables take on a nice golden color. Add the crushed garlic and cook for 1 minute.
3. Deglaze: Pour in the white wine. Turn up the heat and let it bubble vigorously for 2 minutes to burn off the alcohol and scrape up any caramelized bits (fond) from the bottom of the pan.
4. Braise: Return the browned chicken pieces (and any resting juices) to the pan, nestling them among the vegetables. Pour in the chicken stock. The liquid should come about halfway up the chicken. Bring to a simmer.
5. Cook: Cover the pot with a lid and reduce the heat to low. Simmer gently for 40 to 45 minutes, or until the chicken is thoroughly cooked and tender.
   • Alternative: You can place the covered pot in a preheated oven at 180°C (350°F) for the same amount of time.
6. Finish the Sauce: Remove the chicken pieces once more and keep them warm. Increase the heat under the sauce and let it boil for 5 minutes to reduce and thicken slightly. Stir in the double cream (and mustard if using) and simmer for another 2 to 3 minutes until velvety. Stir in the chopped fresh tarragon.
7. Serve: Return the chicken to the pan to coat it in the sauce, or arrange the chicken on a platter and pour the creamy sauce and vegetables over the top. Garnish with parsley.

Recipe Tips

• Peeling Pearl Onions: To make peeling tiny onions easier, drop them into a bowl of boiling water for 1 minute, then drain. The skins will slip off easily when you trim the root end.
• Crispy Skin: If you braise with the lid on, the chicken skin will soften. If you prefer crispy skin, you can finish the dish uncovered in the oven for the last 10 minutes.
• Tarragon is Key: While parsley is standard, tarragon adds a distinct aniseed flavor that pairs exceptionally well with chicken and cream. Don’t skip it if possible.
• Thickening: If the sauce is too thin for your liking after adding the cream, you can mix 1 teaspoon of cornstarch with a splash of water and stir it into the boiling sauce.

What To Serve With Chicken Bonne Femme?

This rich saucy Chicken Bonne Femme demands a side that can soak up the flavors. Creamy Mashed Potatoes are the traditional choice, acting as a perfect bed for the bacon and onion gravy. Alternatively, Sautéed Potatoes provide a nice textural crunch. For greens, Steamed Green Beans or Buttered Peas offer a fresh, vibrant contrast to the creamy brown sauce. If you want to keep it very French, a warm Baguette is essential for wiping the plate clean.

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How To Store Leftovers Chicken Bonne Femme?

• Refrigerate: Store the chicken and sauce in an airtight container for up to 3 days. The flavors often improve the next day.
• Freeze: You can freeze this dish. Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note that the cream sauce may split slightly upon reheating; stirring gently usually brings it back together.

How To Reheat Leftovers Chicken Bonne Femme?

• Stovetop: Place the chicken and sauce in a saucepan. Add a splash of water or stock if the sauce has thickened too much in the fridge. Cover and simmer gently over low heat for 10 to 15 minutes until the chicken is piping hot.
• Oven: Place in an ovenproof dish, cover with foil, and heat at 180°C for 20 minutes.

FAQs

Try more Recipes:

• James Martin Minestrone Soup
• James Martin Chicken and Ham Pie
• James Martin Chicken and Water Chestnut Pie​

Chicken Bonne Femme Nutrition Facts

Serving Size: 1 portion (chicken + sauce)

• Calories: 620 kcal
• Total Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 180mg
• Sodium: 750mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 45g

James Martin Chicken Bonne Femme

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: French, BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

620

kcal

James Martin’s Chicken Bonne Femme is a rustic French classic that delivers comforting, deep flavors with minimal fuss. Meaning “good wife style,” this one-pot dish features tender chicken pieces braised alongside smoky bacon lardons, sweet pearl onions, and earthy mushrooms. Finished with a splash of white wine, double cream, and fresh tarragon, it creates a rich, velvety sauce that is perfect for a cozy family dinner.

Ingredients

• The Meat:

• 1 whole chicken (approx 1.5kg), jointed into 8 pieces (or use 4 large chicken legs/thighs)

• 200g smoked bacon lardons or pancetta cubes

• 50g butter

• 1 tbsp olive oil

• The Vegetables & Aromatics:

• 12-16 button onions or pearl onions, peeled and left whole

• 250g button mushrooms, left whole (or halved if large)

• 2 cloves garlic, crushed

• Fresh tarragon (a small bunch), chopped

• Fresh parsley, chopped (for garnish)

• The Sauce:

• 150ml dry white wine

• 300ml chicken stock

• 150ml double cream (heavy cream)

• 1 tbsp Dijon mustard (optional, for tang)

• Salt and freshly ground black pepper

Directions

• Brown the Chicken: Heat the butter and olive oil in a large casserole dish or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Fry them in the hot fat for 5 to 8 minutes, turning occasionally, until the skin is golden brown and crispy. You may need to do this in batches. Remove the chicken and set aside on a plate.
• Fry the Garnish: In the same pan (keep the chicken fat), add the smoked bacon lardons. Fry for 3 to 4 minutes until they start to crisp. Add the peeled button onions and whole mushrooms. Sauté for another 5 minutes until the vegetables take on a nice golden color. Add the crushed garlic and cook for 1 minute.
• Deglaze: Pour in the white wine. Turn up the heat and let it bubble vigorously for 2 minutes to burn off the alcohol and scrape up any caramelized bits (fond) from the bottom of the pan.
• Braise: Return the browned chicken pieces (and any resting juices) to the pan, nestling them among the vegetables. Pour in the chicken stock. The liquid should come about halfway up the chicken. Bring to a simmer.
• Cook: Cover the pot with a lid and reduce the heat to low. Simmer gently for 40 to 45 minutes, or until the chicken is thoroughly cooked and tender.
  Alternative: You can place the covered pot in a preheated oven at 180°C (350°F) for the same amount of time.
• Finish the Sauce: Remove the chicken pieces once more and keep them warm. Increase the heat under the sauce and let it boil for 5 minutes to reduce and thicken slightly. Stir in the double cream (and mustard if using) and simmer for another 2 to 3 minutes until velvety. Stir in the chopped fresh tarragon.
• Serve: Return the chicken to the pan to coat it in the sauce, or arrange the chicken on a platter and pour the creamy sauce and vegetables over the top. Garnish with parsley.

Notes

• Peeling Pearl Onions: To make peeling tiny onions easier, drop them into a bowl of boiling water for 1 minute, then drain. The skins will slip off easily when you trim the root end.
  Crispy Skin: If you braise with the lid on, the chicken skin will soften. If you prefer crispy skin, you can finish the dish uncovered in the oven for the last 10 minutes.
  Tarragon is Key: While parsley is standard, tarragon adds a distinct aniseed flavor that pairs exceptionally well with chicken and cream. Don’t skip it if possible.
  Thickening: If the sauce is too thin for your liking after adding the cream, you can mix 1 teaspoon of cornstarch with a splash of water and stir it into the boiling sauce.