PouletBonneFemme

The Most Important Element - THE CHICKENS

All of the chickens sold are Irish, free-range or organic and all of the ingredients used in the secret marinade are of the highest quality. The "French twist" comes from the method of cooking which originated in France. The chickens are slowly roasted on a spit, continuously basting in their own juices, which produces a deliciously succulent roast chicken for customers to take home with them or eat there in one of our delicious hot chicken baguettes, in our picnic box or on its own with some Dijon mustard! 

We also roast delicious free range hot and spicy wings served in a home made marinade topped with a creamy blue cheese sauce. The best chicken wings around! New to our markets is the original Poulet Bonne Femme casserole. Home made with our very own rotisserie chickens and local shallots, bacon, mushrooms and a creamy white wine sauce. A perfect take home quality meal for those mid week evenings when you dont feel like cooking or equally a dinner party with friends at the weekend!

The Flavours

Sara and Gavin came up with the original marinade after much testing and tasting. They are continuously looking for new and fresh flavours. Any suggestions welcome! In the running are bar-b-que flavour, fresh lemon and thyme, lavender or Cajun.

Where you can find us

Gavin and Sara began in two local farmers markets in Dublin and have slowly been growing due to the continued support of their regular customers and the new customers they meet each week through word of mouth.

For a full list of markets and times, please see the list to the right.

The Original Poulet Bonne Femme recipe

Poulet Bonne Femme was named after this recipe. A delicious easy casserole made often by my Mum growing up, we ate it in the winter with rice or roast potatoes and with a French stick and salad in the summer. So tasty......

What you need:

6 people

1 Whole Irish free range Poulet Bonne Femme rotisserie chicken
60g butter
12 shallots, peeled and left whole
120g bacon diced
30g plain flour (or a gluten free option)
120g button mushrooms
¼ pint good white wine white wine
¼ pint chicken stock (made from the left over carcass from last weeks chicken!)
1 sachet of bouquet garni
Chopped parsley to garnish

What you need to do:

Fry the onions and bacon in butter over a low heat until soft.

Add the flour and cook for a further two minutes.

Add the wine followed by the mushrooms, stock and bouquet garni.

Season to taste and simmer for 35-40 minutes.

Add the cooked chicken cut into quarters or six pieces (this can be done when buying the Irish free range rotisserie chicken from Poulet Bonne Femme)

Garnish with parsley and serve with either potatoes, rice or a fresh French stick.

COQ AU VIN

This is a well known chicken recipe, but try it with the a Poulet Bonne Femme cooked chicken and taste the difference the herbs make!

What you will need:

One whole free range Irish Poulet Bonne Femme rotisserie chicken, cut into 8 serving pieces, on the bone but skin removed
25g butter
150g shallots, peeled but left whole
4 garlic cloves, crushed
150g streaky bacon, cut thickly
A sprig of fresh thyme or a good pinch of dried
350g small button mushrooms
500ml good red wine
500ml chicken stock (made from last weeks Poulet Bonne Femme chicken carcass)
2 tbsp of a good balsamic vinegar
small bunch flatleaf parsley, chopped
salt and crushed black pepper

Method

Heat almost all the butter over a low heat in a casserole dish (reserving a knob of butter). Add the shallots and cook until just browned. Stir in the garlic and add the bacon and thyme and cook for 2-3 minutes.

Add the button mushrooms, turn up the heat and add the red wine, chicken stock and vinegar.

Bring the sauce to the boil and then simmer gently for about 25 minutes.

Add the cooked free range Irish chicken cut into eight pieces (this can be done when buying the chicken).

Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or good bread.

Mexican (Poulet Bonne Femme) Chicken Quesadillas

This is a very tasty recipe for traditional quesadillas.

They are so easy and quick to make and usef ul for left over Poulet Bonne Femme Irish Free Range rotisserie chicken.

Kids love quesadillas as they get to eat with their fingers!

What you will need:

Half a Irish free range rotisserie chicken shredded
2 tablespoons of olive oil
1 onion, chopped
1 small garlic clove, minced
2 red peppers, sliced length ways
1 chili pepper, diced
3 plum tomatoes, chopped
8 flour tortillas
Grated cheddar cheese

To serve:
Sour Cream
Salsa

Heat the oil in a frying pan and saute the onions, garlic and peppers over a medium heat until soft, about 10 minutes. Add the chilli pepper and tomatoes and simmer for a few minutes more. Add the shredded poulet bonne femme chicken and stir well to combine. Heat a thin layer of oil in a grill pan (this will give it the char grilled effect, but a frying pan will do if you don’t have one) over medium-low heat.

Place a tortilla in the pan and cover half the base with cheese, a few spoons of the chicken mixture and sprinkle with more cheese. Fold the tortilla in half and cook for another 2-3 minutes, or until golden brown.

Flip the quesadilla over and cook for another two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas.

For the salsa:

4 medium tomatoes, chopped into small dice
1 red chilli, seeds removed, finely diced
½ onion, finely diced
1 lime, juice only
½ bunch coriander, finely chopped

Mix all the ingredients together and serve on the side with the sour cream, a wedge of lime and a bunch of coriander.

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