chicken provençal

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Flavorful, moist, aromatic, easy to make, impressive for a dinner party or a small group. Chicken provençal is one of those dishes that is all of that and more. Often, I am asked ‘how do I cook chicken so that is not dry’ or ‘I only cook it on the grill’.  Try this recipe and you will be pleasantly surprised.

One of the ingredients is herbes de Provence, a unique blend of herbs and spices. I use it on almost everything. I call it my secret weapon and give jar of it to anyone who has never tried it.  If you cannot find herbes de Provence, you can easily make your own combination using as many herbs and spices that you have on hand that are noted below.

For 2 tablespoons of  herbs de Provence combine as many of the following herbs as you have available, in these proportions:

4 tsp dried thyme

4 tsp dried marjoram

1/4 tsp dried rosemary

1/4 tsp dried mint

1/4 tsp dried basil

Pinch each of dried sage and lavender flowers



This recipe calls for basting the chicken halfway through. If there is only a small amount of liquid at the halfway point, go ahead and add an additional 1/2 cup of liquid. Depending on your oven, an additional 1-2 cups of liquid may be necessary to add at the halfway point to ensure the chicken remains moist and the sauce has not been absorbed.

Do not use the convection setting on your oven. The fans will dry out the chicken and the liquid will be absorbed.





Serves 4

4 chicken legs or 8 bone-in, skin-on chicken thighs, 4 bone-in skin on chicken breasts or a whole chicken cut into pieces

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ to ¾ cup all-purpose flour

3 tablespoons extra virgin olive oil

2 tablespoons herbes de Provence

1 lemon, quartered

8 to 10 cloves garlic, peeled

4 to 6 medium-size shallots, peeled and halved

1/2 cup dry white wine, vermouth, or white vinegar. Have an additional 1 to 2 cups of liquid on hand.

4 sprigs of thyme, for serving



Heat oven to 400º F

Season the chicken with salt and pepper. Put the flour in a shallow dish, and lightly dredge the chicken in it, shaking the pieces to remove excess flour. Set aside.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provençe.

Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth or wine to to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Add additional liquid if there is little in the pan. Start with 1/2 cup and if does not produce ample sauce, add additional liquid. The liquid will continue to thicken once the chicken has been removed from the oven.

Continue roasting for another 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.

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