Chicken Provence Recipe

Poulet à la Provençale
Roast Chicken Provençal Style
Submitted By: Taz


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
2 Lemons - wedged
4 Sprigs Fresh Thyme

  1. Preheat oven to 400ºF
  2. Season chicken pieces on all sides with salt and pepper
  3. Place the flour in a shallow pan and dredge the chicken - Shake off excess flour
  4. In a medium/large oven safe skillet, add the olive oil and 'swirl' to coat the entire skillet
  5. Place your dredged chicken in the skillet (leave a little room between pieces) and sprinkle with the herbes de provence
  6. Arrange the garlic cloves, shallots, and lemon wedges around and between chicken pieces - Add wine (or vermouth) to the skillet
  7. 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
  8. 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
  9. 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

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