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Poulet aux Herbes de Provence

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

 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
1

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.

2

Preheat a large skillet over medium-high heat.

3

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

4

Remove chicken from pan and set aside.

5

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

6

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

7

Reduce the heat to low and simmer for 5 minutes.

8

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

9

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.

10

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.

Nutrition Facts

Servings 0