Robin Daumit

CHICKEN PROVENCAL

Robin Daumit
CHICKEN PROVENCAL

  

The smell of Chicken-skin searing on a hot iron pan, rosemary, garlic, and olive oil, are a mouth-watering essence to fill a kitchen with! Wouldn’t you agree?

This classic French country chicken dish has been around for a very long time, and there is a darn good reason: It warms the senses as well as the palate!

If your preference is for the breast meat of a chicken, knock yourself out and use it in this dish. The rest of us are going to delight in the succulent fat emitted from the thigh/leg combo in this countryside delicacy.

The ingredients list is rather short, but each contributor adds something memorable:

-       Mushrooms, for an earthy taste and smell - 2 cups chopped

-       White wine, for oh so many reasons – 1 ½ cups

-       Rosemary and Thyme, fresh of course – 2/3 branches, chopped

-       Garlic – 3 cloves, chopped

-       Onion – 1 large, chopped

-       Butter and Olive oil – 2 Tablespoons each. Makes for a lovely sauce/ roux from the flour coating on the chicken, plus 2 tablespoons dredging flour to thicken

-       Flour for dredging, seasoned, 1 1/2 Cups, save 2 tablespoons for sauce

-       Salt/pepper

-       4 Thigh/Leg Chicken Combos

Ready to start this quick, easy, and oh so yummy meal?

 

 

-       Rinse and dry leg/thigh combos, skin on

-       Flour in a dish

-       Salt/pepper, chop rosemary and thyme are added to flour

-        2 tablespoons butter and 2 tablespoons olive oil in heated pan (preferably iron)

-       Dredge chicken in seasoned flour

-       Saute onions

-       Lay seasoned/floured chicken in hot pan with onions and sear on both sides till golden

-       Remove chicken, add garlic, 2 tablespoons of dredging flour and stir until it starts to thicken

-       Add wine, stir

-       Add mushrooms, stir

-       Replace chicken back in pan with all the yummy flavors that are cooking

-       Once sauce comes to boiling point, turn it down to simmer, lid on and cook on top stove for 35 minutes

-       Remove lid, and simmer 10 more minutes with top off to thicken sauce a bit more

Your beautiful dish is ready to serve, and there is no better accompaniment to this dish than Roasted Rosemary Potatoes and Green Beans - Lemon Scented. Recipes for these dishes are in our collection. 

You can just SMELL this....