What is herbs de Provence?

Herbs de Provence is a dried herb mixture that represents the Provence region of France. It is often made with thyme, basil, savory, fennel seeds and lavender. Often rosemary, garlic, sage and marjoram are added. Actually, the sky is the limit with the mixtures I've seen, but the basic mixture highlighted is the one I prefer. Some mixtures do not contain lavender but I love it! I first tried this special herb mixture many years ago and love using it in this roasted red pepper appetizer.

What else can herbs de Provence be used in?

This special seasoning mix can be sprinkled on fish, lamb or veggies, and even goat cheese.

What other dishes are from the Provencal region?

Other regional dishes include Nicoise Salad, ratatouille, fish stew, bouillabaisse, and eggplant tomato gratin.

Chicken Provencal with Herbs de Provence

Name: Chicken Provencal with Herbs de Provence
Prep time: 15 min
Cook time: PT-494232H3M47S
Cuisine: French
Ingredients: 8 bone-in, skin-on chicken thighs or 1 whole 3.5 lb cut-up chicken; 2teaspoons kosher salt; 1teaspoon freshly ground black pepper; All-purpose flour to dredge the chicken; 3tablespoons olive oil; 2tablespoons herbes de Provence; 1-2 lemons, quartered; 8 to 10cloves garlic, peeled; 4 to 6medium-size shallots, peeled and halved; 1/2cup dry vermouth

Description

This simple chicken Provencal recipe is in the pan in 15 minutes, leaving you enough time to make a salad or green beans and some rice! Perfect for company and also a dish your family will adore, this tasty and easy chicken recipe should be in your recipe collection!

Ingredients

Scale

8 bone-in, skin-on chicken thighs or 1 whole 3.5 lb cut-up chicken

2teaspoons kosher salt

1teaspoon freshly ground black pepper

All-purpose flour to dredge the chicken

3tablespoons olive oil

2tablespoons herbes de Provence

1-2 lemons, quartered

8 to 10cloves garlic, peeled

4 to 6medium-size shallots, peeled and halved

1/2cup dry vermouth

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Instructions

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put flour on a shallow dish, and lightly dredge chicken in it, shaking the pieces to remove excess flour. Be sure to season the chicken pieces, front and back and dredge each piece in the flour from top to bottom!

Swirl the oil in a large roasting pan or cast iron skillet, and place the floured chicken in it skin side up. (No need to brown the chicken.) Season the chicken with herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken. Add vermouth to the skillet.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste with pan juices. (Do not skip this step because it is the fat in the juice that makes the chicken crispy.) If there is not enough vermouth in the pan your oven is probably cooking hot, so don't be afraid to add another dollop of vermouth. Continue roasting for another 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 fresh thyme or lavender or just some chopped parsley!

Notes

Whatever you do, do not crowd the pan or your chicken will not get crispy!

Please see post for ingredient and serving suggestions.

Thank you New York Times.