Provencal Chicken

As RipleyPickles mentioned, fall is in the air.  Down here in NOLA that means it is a cool high 80’s/low 90’s, so I think a nice comfort chicken dish is needed.  Provencal Chicken has all the right ingredients- shallots, butter, wine, rosemary, and garlic.  Unless you serve this chicken raw, it is impossible to ruin.  This is easy, delicious, and will impress any dinner guests.   This recipe comes from Pierre Franey’s “Cooking In France.”
Chef’s note:  the secret to making this the perfect chicken dish is cooking the chicken skin-side down for at least ten minutes.  The crispiness is key.  As always, using homemade chicken broth changes a dish completely and is highly recommended. -ts

3-4 pound chicken cut in pieces (ask your butcher to chop it) or use 2 pound chicken pieces
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons fresh rosemary
2 cloves garlic, peeled
2 tablespoons minced shallots
1/2 cup dry white wine
3/4 cup chicken broth

  1. Season chicken pieces on both sides liberally with salt and pepper. Heat olive oil and 1 tablespoon butter over medium heat in heavy skillet large enough to hold pieces comfortably until butter foam has subsided. Add chicken pieces skin-side down and cook undisturbed until skin is crisp and golden brown, about 10 minutes.
  2. Turn chicken pieces over and add garlic and rosemary to skillet. Continue to cook for 10 more minutes.
  3. Remove chicken to rest and carefully remove all but a few tablespoons of fat from skillet. Add shallots and cook for 30 seconds, then add wine and chicken broth. Scrape up pan juices from surface and reduce sauce by half
  4. Return chicken pieces to pan skin-side up and cook, covered, until chicken is cooked through. Add remaining tablespoon of butter to skillet to finish sauce. Serve chicken immediately with sauce draped around it.
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Filed under Chicken, Comfort food, French food, Main Course

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