James Martin Chicken Bonne Femme

This classic Chicken Bonne Femme is a comforting French-style dish made with tender chicken, smoky bacon, mushrooms, and a creamy white wine sauce. The texture is rich and silky, with chicken that stays beautifully moist and full of flavour. It is a straightforward recipe that feels special without being complicated. From start to finish, it takes about 50 minutes, making it perfect for a relaxed but impressive dinner.

Ingredients

For the Chicken and Sauce

• 4 chicken breasts or chicken supremes
• 2 tbsp olive oil
• 25g butter
• 150g smoked bacon lardons
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 200g chestnut mushrooms, sliced
• 2 tbsp plain flour
• 150ml dry white wine
• 300ml chicken stock
• 150ml double cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

To Finish

• 1 tbsp fresh parsley, finely chopped

How to Make James Martin Chicken Bonne Femme

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish cooks evenly.
• Brown the chicken: Season the chicken well with salt and pepper. Heat the olive oil and butter in a large ovenproof frying pan. Add the chicken and brown on both sides until golden. Remove to a plate.
• Cook the bacon and vegetables: Add the bacon lardons to the same pan and cook until lightly crisp. Stir in the onion and cook for 5 minutes until soft. Add the garlic and mushrooms and cook for another 3 minutes.
• Make the sauce: Sprinkle over the flour and stir well. Pour in the white wine and let it bubble for 1 minute. Gradually add the chicken stock, stirring until smooth and slightly thickened.
• Assemble and bake: Stir in the cream and thyme. Return the chicken to the pan, spooning the sauce over the top. Transfer to the oven and bake for 20 to 25 minutes until the chicken is cooked through.
• Finish and rest: Remove from the oven and rest for 5 minutes. Sprinkle with fresh parsley before serving.

Tips

How do I keep the chicken moist?

Browning the chicken first seals in the juices. Finishing it gently in the sauce prevents it from drying out.

Can I use chicken thighs instead?

Yes, boneless chicken thighs work very well and stay especially tender. Increase the oven time by 5 minutes if needed.

What wine works best?

A dry white wine like Sauvignon Blanc or Pinot Grigio adds flavour without overpowering the sauce.

Serving Suggestions

• Creamy mashed potatoes
• Buttered green beans or peas
• Steamed rice or tagliatelle

Storage

Room Temperature

Do not leave the dish out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven until piping hot.

Freezing

This dish can be frozen for up to 2 months. Defrost overnight in the fridge before reheating slowly.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 10 g
• Protein: 38 g
• Fat: 36 g
• Saturated Fat: 17 g
• Sodium: 780 mg

Nutrition values are estimates and may vary.

FAQs

James Martin Chicken Bonne Femme

Recipe by Milli RoseCourse: Main CourseCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken cooked with bacon, mushrooms, white wine, and cream in a classic French-style sauce.

Ingredients

• 4 chicken breasts

• 2 tbsp olive oil

• 25g butter

• 150g smoked bacon lardons

• 1 onion, chopped

• 2 garlic cloves

• 200g mushrooms

• 2 tbsp plain flour

• 150ml white wine

• 300ml chicken stock

• 150ml double cream

• 1 tsp fresh thyme

• Salt and black pepper

• Fresh parsley

Directions

• Preheat the oven to 200°C or 180°C fan.
• Brown the seasoned chicken in oil and butter.
• Cook bacon, onion, garlic, and mushrooms in the same pan.
• Stir in flour, wine, and stock to make the sauce.
• Add cream and thyme, return chicken, and bake until cooked through.

Notes

• Use an ovenproof pan to save washing up.
• Serve with mash or rice for best results.