Chicken Provence Recipe
Poulet à la Provençale
Roast Chicken Provençal Style
Submitted By: Taz
Ingredients:
4 Whole Chicken Legs -OR- 8 Bone-in/Skin-on Chicken Thighs -OR- 4 lb '8 piece cut' Chicken
12 Large Cloves Fresh Garlic - peeled
6 Medium Shallots - peeled and halved
⅓ Cup Dry White Wine -OR- Vermouth
½ Cup All Purpose Flour
3 Tbs Extra Virgin Olive Oil
2 Tbs Herbes de Provence
2 tsp Kosher Salt
1 tsp Fresh Ground Black Pepper
1 Lemon - quartered
-GARNISH-
2 Lemons - wedged
4 Sprigs Fresh Thyme
Preparation:
- Preheat oven to 400ºF
- Season chicken pieces on all sides with salt and pepper
- Place the flour in a shallow pan and dredge the chicken - Shake off excess flour
- In a medium/large oven safe skillet, add the olive oil and 'swirl' to coat the entire skillet
- Place your dredged chicken in the skillet (leave a little room between pieces) and sprinkle with the herbes de provence
- Arrange the garlic cloves, shallots, and lemon wedges around and between chicken pieces - Add wine (or vermouth) to the skillet
- Place skillet in top third of the oven and allow to cook for 25 minutes - After 25 minutes, baste the chicken with the pan juices
- Continue to cook for another 20 minutes and then baste again - Allow to cook for an additional 15 minutes or until chicken is crisp and cooked through
- Transfer to a serving platter, garnish with additional lemon wedges and fresh thyme - Serve hot -OR- Allow to cool to room temperature and shred into large pieces, pack the roasted vegetables in the bottom of an airtight container - Place shredded chicken on top and pack in your picnic hamper - Serve at room temperature with additional lemon wedges
Chicken can be made up to 2 days in advance and stored in the refrigerator - Bring to room temperature before serving
