Chiken Provencal- Pollo Provencial
It is a perfect dinner-party meal: You can serve it with rice, but it may be preferable with a green salad and some baguette to mop up the sauce.
Preheat oven to 400. 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 pan without crowding. Season the chicken with the herbes de Provence. Strew the garlic cloves and shallots around the chicken, arrange a slice of lemon on the top of each piece and then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 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.
Notes: It is 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 herbs de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You can serve it with rice, but it may be preferable with a green salad and some baguette to mop up the sauce.
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2-3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, sliced in > ¼ thick rings
8-10 cloves garlic, peeled
4-6 medium-size shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving
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