~A fabulous recipe adapted from Steven Stolman
The New York Times Cooking site~
Roasted Chicken Provençal 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 herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. Heaven on earth!
Typically, I am a fan of white breast meat when it comes to chicken, but we used thighs (no legs) resulting in perfectly moist and flavorful meat! At the end of the cooking time we found that the skin hadn’t crisped up like we thought it should so we cranked up the temp to 500º, put it on convection, and within about 5-7 minutes, it was picture-worthy crisp. For future undertakings, we made a note to turn the chicken and vegetables after the first 30 minutes (see Step 3.) Soooo succulent!
- 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, quartered
- 8-10 cloves garlic, peeled
- 4-6 medium-size shallots, peeled and halved
- ⅓ cup dry vermouth
- 4 sprigs of thyme, for serving
- 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 it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, 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, and turn chicken and veggies over. 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.