CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy

Roasted Chicken Provençal

12/17/2015

1 Comment

 
Picture

  In this dish, you will want to eat the shallots and garlic right out of the pan! LOL I found this recipe in the NY Times.  It's rated as one of their "top hits of 2015" so, I thought I'd give it a go. The ingredients seem simple enough - just bringing roasted chicken to a new level of flavors. The sweetness of the vermouth (wine or sherry) added in creates a slightly sweet flavor in combination with the lemon in this dish.  I loved how the shallots and garlic melted into roasted sweet and tasty flavors!  I know next time I will add more garlic to this dish so we have some to smear onto a baguette!  I served this dish with a nice side salad and fresh green beans, it was a hit!  My only tip on this recipe is to not "crowd" the pan with the chicken - I used my 7+quart dutch oven and had 8 skin-on thighs in there - which was probably 2 too many and took longer to cook. Also, when pouring in vermouth, make sure to not pour it directly over the chicken and instead, pour around it. It is important to 'baste' at the 30 min mark in this recipe - I basted all the chicken and the shallots, garlic to make sure they all finished roasting nicely. ~Enjoy! Diane 


Roasted Chicken Provençal

Ingredients:
4 chicken legs (thigh-on) or 6 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
3 tablespoons 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
1/3 cup dry vermouth, dry white wine or sherry

Directions:
Preheat 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.
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, wine or sherry to the pan.
Put the pan in the oven, uncovered. Roast for 25 to 30 minutes, then baste all with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through. The more "crowded" your pan, the longer the chicken will take to brown up...and cook through. Serve in the pan. 
​
Recipe Note: 

I used 8 skin-on chicken thighs and it took about an extra 30 minutes to get the chicken browned and cooked through.  

Recipe Adapted from: The New York Times/"The Enduring Appeal Of Roasted Chicken Provençal." by Steven Stolman
​Photos by: Diane Baker for Canning and Cooking at Home 
1 Comment
Abbe@This is How I Cook link
12/17/2015 12:23:04 pm

I have to tell you that I saw this recipe, too. I was actually thinking of making it Saturday night when hubby comes home! They had a few good ones, so it is hard to choose! Perfect for the weathuh!, Diane!

Reply



Leave a Reply.

    F I N D  A  R E C I P E 

    Print Friendly and PDF


    Picture

    Picture


    RSS Feed

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy