Chicken Bonne Femme with Orange Marmalade Glazed Carrots (photos)

Made this old Creole dish a few weeks back and thought I'd share it.

You'll need:

- 3/4 pound Chicken. I used breast tenders and would have used thighs if I had any.
- 1/4 pound cubed Ham
- A little thick sliced bacon for pork flavor and fat.
- 2 russet potatoes, peeled and cubed into 1/2 inch pieces
- 1 cup mushrooms stems removed and sliced. The caps were cut in half to make them a better fork size. Had they been smaller I would have left them whole.
- 1 stalk celery
- 2 smallish onions
- 1/2 bell pepper, diced
- 3-4 cloves garlic use as much as you like
- 1 cup white wine
- 1/2 stick butter
- 1 Tablespoon worchestershire sauce
- 1 Tablespoon creole seasoning
- 1 teaspoon thyme
- salt, black pepper, flour, red cayenne pepper, red peper flakes, oil



Season chicken with creole seasoning, black pepper, red cayenne pepper and set aside to get happy



Cook bacon until crisp and add ham then remove when ham picks up some color.



Fry potatoes in oil (this is half of them) Salt and creole season lightly and set aside.



Flour chicken and fry, set aside with ham and bacon.



Cook bell pepper, celery, onions and garlic in bacon grease. You want to get some color on the onions. Add mushrooms toward end of saute.



Deglaze pan with wine. Add a Tablespoon Worchestershire and 1 teaspoon thyme.



Place in casserole. Top with a little red pepper (flakes) and cook at 350 F for 20 minutes.



Carrots with Orange Marmalade glaze

Need:

- Several carrots. Smaller (baby) carrots would be better (but not the stubby carrots they call baby carrots). Peel and slice lengthwise.
- Butter
- Green onions
- White Wine
- Orange Maramlade
- Salt



Place lengthwise cut carrots into buttered hot saute pan with a splash of white wine.



Add onions. I use the white portions and save green end for garnish.



Cook until carrots are crisp tender and add 3-4 Tablespoons of Orange Marmalade.



Reduce liquid to glaze and garnish with a little parsley.




Plate Chicken Bonne Femme and Carrots with Parsley and or green onions garnish. Looks like I didn't use green carrots (which is fine, since it was my meal). White wine goes well as does homemade crusty bread (my crusty bread photo recipe is here on F&DB somewhere).