Chicken Provençal: Succulent Meat with Lemon, Shallots and Garlic

Chicken Provençal: Succulent Meat with Lemon, Shallots and Garlic

Chicken Provençal: Succulent Meat with Lemon, Shallots and Garlic

 

The New York Times recently published an eclectic collection of reader’s favorite recipes that I devoured with glee: flourless chocolate cake, sausage ragu, salmon roasted in butter sauce, and this spectacular Chicken Provençal recipe.

The Provençal really caught my eye. I mean garlic, shallots, lemon, and vermouth? If that combo isn’t a home run waiting to happen, I don’t know what is.

My sister and her husband were coming over for dinner. It’s nice to have safe guinea pig guests like that to try a new recipe out on since, even if it’s a bomb, you know they’ll just laugh it off (and then tease you relentlessly about it every Thanksgiving, Christmas, and Easter until they grow too old to remember the tale).

This, thankfully, was a keeper. The chicken was tender and moist, the preparation was relatively simple, and the flavors were comforting and savory.

A couple of things to take into account: I had to turn my oven up to 425º to get the appropriate crispness, but every oven varies. And I would suggest doubling the lemon, shallots and garlic. That’ll leave more roasted tidbits of glory to accompany your already-glorious chicken.

Go ahead, give this dish a whirl!

I loved this recipe and was glad to have made it for company, but if you’re a little concerned about test driving a recipe with guests, invite your Aunt Betty and Uncle John over who religiously recycle old butter wrappers, have concocted 101 ways to repurpose used bread bag clips, and firmly believe that any meal that is free is manna from heaven.

Either way, you’re guaranteed success!

Here’s how you make it:

 

Recipe courtesy of: The New York Times

Ingredients:

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

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 to 3/4 cup all-purpose flour

3 tablespoons olive oil

2 tablespoons herbes de Provence

1 lemon, quartered (I would double this.)

8 – 10 cloves garlic, peeled (I would double this as well. Garlic mellows when it cooks so don’t worry. You’re not going to get the dreaded dragon breath effect.)

4 to 6 medium-size shallots, peeled and halved (Double! The more the merrier!)

1/3 cup dry vermouth

 

Directions:

Heat oven to 400 degrees. 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. (I used a large serving platter instead of a pan, and the chicken had no complaints.)

Chicken Provencal: Flouring the chicken

 

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

Chicken Provencal: Tucked in the pan, ready to roast

 

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

Chicken Provencal: Delicious Outcome!

Serve in the pan or on a warmed platter.

 

And here’s the handy printable version.

Chicken Provençal: Succulent Meat with Lemon, Shallots and Garlic

From magazine The New York Times

Ingredients

  • 4 chicken legs or 8 bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 to 3/4 cup flour
  • 3 tablespoons olive oil
  • 2 tablespoons herbes de Provence
  • 1 lemon, quartered (I would double this.)
  • 8 - 10 cloves garlic, peeled (I would double)
  • 4 - 6 Medium shallots, peeled and halved (What the heck, double this, too!)
  • 1/3 dry vermouth

Directions

Step 1
Heat oven to 400 degrees. 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. (I used a large serving platter, and the chicken had no complaints.)
Step 2
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 lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
Step 3
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

 

Chicken Provencal: Sunday Suppa!

 

 

 

Written by Becky


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4 Comments
  • Arlene says:

    Becky, Sounds delicious. What did you serve with it? Looks like a pasta dish?

    • Becky says:

      So here’s the thing, Arlene. I served it with a pasta that had roasted veggies and smoked mozzarella simply because I kept waffling between which of the two dishes to serve: chicken or pasta. If I could have made up my mind and picked the chicken, I would have gone with a simpler side to complement it. The pasta is delicious in its own right, though. I’ll be posting the recipe for it shortly since it’s been a favorite of ours for years.

  • Heather says:

    From this guinea pig’s point of view, the chicken was delicious! Tender and very tasty. I, for one, have no concerns about making this for the first time when we have company. It’s a winner winner, chicken dinner!


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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