“Good woman’s chicken” and its variations (chicken Clemenceau and chicken Pontalba) are among the best dishes in the Creole cookbook. Although there is little agreement on how chicken bonne femme is prepared, potatoes and garlic are always part of the recipe. This one evolved in my kitchen from the very good version prepared at Antoine’s, with inspiration from the super-garlicky, great bonne femme at Tujague’s.