Poulet aux Herbes de Provence

Introduction

Name: Poulet aux Herbes de Provence
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1 Whole Chicken, cut into 8 pieces; 2 tbsp Olive Oil; 2 Cloves Garlic, minced; 1 tbsp Herbes de Provence; 1 tsp Salt; ½ stick Fresh Ground Black Pepper; ¼ cup Dry White Wine; ¼ cup Chicken Broth; ¼ Heavy Cream; 1 tbsp Fresh Rosemary, chopped; 1 Lemon, cut into wedges

One of my favorite places in the world is the village or Bonnieux in Provence. This dish brings back memories of fields filled with lavender and sunflowers and enjoying a Ricard which color perfectly offsets the pastel blue of the summer sky.

Chicken | Entree | French

Recipe

Yields4 ServingsDifficultyAdvanced

Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

1 Whole Chicken, cut into 8 pieces

2 tbsp Olive Oil

2 Cloves Garlic, minced

1 tbsp Herbes de Provence

1 tsp Salt

½ stick Fresh Ground Black Pepper

¼ cup Dry White Wine

¼ cup Chicken Broth

¼ Heavy Cream

1 tbsp Fresh Rosemary, chopped

1 Lemon, cut into wedges

Directions

In a large bowl, combine the chicken pieces, olive oil, garlic, herbes de Provence, salt, and black pepper. Mix well until the chicken is well coated.

Preheat a large skillet over medium-high heat.

Add the chicken to the skillet and cook for 5-6 minutes per side, until the chicken is cooked through and lightly browned.

Remove chicken from pan and set aside.

Add white wine and deglaze the pan until the wine is almost evaporated.

Add the chicken broth, and fresh rosemary to the skillet. Stir to combine.

Reduce the heat to low and simmer for 5 minutes.

Add the cream and simmer for 2 more minutes, until the sauce has thickened.

Return the chicken to the pan and simmer for 20 minutes or until the chicken is cooked through and reaches a temperature of 165 degrees.

Place the chicken on a platter and top with the pan sauce. Garnish with stems of rosemary or fresh parsley and serve with lemon wedges.