I’ve had a few requests for recipes using Herbes de Provence. So I decided to gather a few links for you here, over the next week or so, just to make it convenient. I am NOT a brilliant cook. I cook a lot of home made meals but because I cook homestyle and tailored to our tastes, this might not be good for general consumption. Other people out there have already done all the work, so let’s go visit them.
Don’t shy away from all that garlic! As it braises, it mellows, becoming rich and sweet. When mashed, it also helps thicken the sauce. This recipe is from Wini Moranville’s e-cookbook, The Braiser Cookbook: Irresistible Recipes Created Just for Your Braiser.
1 3-1/2- to 4-pound chicken, cut up (or use 2-1/2 to 3-pounds chicken pieces)
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 head garlic, cloves separated and peeled (about 20 cloves)
2 teaspoons dried herbes de Provence, crushed
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons butter
1 tablespoon fresh snipped parsley
1 tablespoon freshly grated lemon peel
1. Preheat the oven to 350°F. Season chicken with salt and pepper. Heat the butter and olive oil in a 3-1/2-quart braiser or deep, ovengoing skillet with a lid over medium-high heat; add the chicken and cook, turning often, about 10 to 15 minutes or until brown on all sides. Transfer chicken to a plate and drain off all but 1 tablespoon fat from pan.
2. Reduce the heat to medium. Add the garlic cloves and cook, stirring, until they’re starting to color (but not brown), about 2 minutes. Add the herbes de Provence, white wine and chicken broth to the pan; bring to a boiling, scraping up the browned bits in the bottom of the pan.
3. Return chicken to braiser, skin side up. Cover the braiser, slide it into the oven, and bake for 20 minutes. Baste the chicken with the pan juices. Bake, uncovered until the chicken is tender and no longer pink (170°F for breasts, 180°F for thighs and drumsticks), 20 to 30 minutes more.
4. Remove chicken to a serving platter; cover with aluminum foil to keep warm. Set the braiser over medium-high heat. If it looks like there’s less than 1/2 cup pan juices in the pan, add enough additional wine to equal about 1/2 cup. Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work. Add the lemon juice. Whisk in the butter, 1 tablespoon at a time, until incorporated.
5. Divide chicken among four serving plates and top each serving with some of the sauce. Sprinkle the parsley and lemon peel over all.
Herbes de Provence photo by emmrichard via Flickr.
Recipe photo by Richard Swearinger.
Thanks for reading. Cheers!