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Chicken Provençal

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"This is a recipe I learned from Steven Stolman, a genial clothing and interior designer who happens to be a top-flight home cook and whose Confessions of a Serial Entertainer is a useful guide to the business and culture of dinner parties and general hospitality. This recipe makes for 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—generally some mixture of rosemary, marjoram, savory, oregano, thyme, and lavender. The chicken goes crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve the dish with rice, but I prefer a green salad and a lot of baguette to mop up the sauce."

List of Ingredients

â—¦ 4 chicken legs or 8 bone-in, skin-on chicken thighs
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ½ to ¾ cup all-purpose flour
â—¦ 3 tablespoons olive oil
â—¦ 2 tablespoons herbes de Provence
â—¦ 1 lemon, quartered
â—¦ 8 to 10 cloves garlic, peeled
â—¦ 4 to 6 medium shallots, peeled and cut in half
â—¦ â…“ cup dry vermouth
â—¦ 4 fresh thyme sprigs


Recipe

Heat the oven to 400° F. Season the chicken with the 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 the pan. Season the chicken with the herbes de Provence. Arrange the lemon, garlic, and shallots around the chicken, then add the vermouth to the pan.

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

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