Chicken Provencal

We saw this recipe for Roasted Chicken Provençal in the New York Times and decided to make it. This recipe is a keeper! It was delicious, it was easy, it gave us leftovers and it called for good bread to mop up the sauce. We LOVED it! Try this one for sure!

Roasted Chicken Provençal

Sam Sifton

New York Times

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

INGREDIENTS

4   chicken legs or 8 bone-in, skin-on chicken thighs

2   teaspoons kosher salt

1   teaspoon freshly ground black pepper

1/2-3/4   cup all-purpose flour

3   tablespoons olive oil

2   tablespoons herbes de Provence

1   lemon, quartered

8-10   cloves garlic, peeled

4-6   medium-size shallots, peeled and halved

⅓   cup dry vermouth

4   sprigs of thyme, for serving

PREPARATION

Preheat oven to 400. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.