This meal is an ideal choice for a dinner party, featuring either chicken thighs or legs that have been coated in flour and then roasted.
The chicken pieces are cooked alongside shallots, lemons, and garlic in vermouth, all of which are enveloped in a fragrant layer of Herbes de Provence.
As the dish cooks, the chicken becomes wonderfully crispy on top, while the shallots and garlic underneath transform into a delightful sweetness.
While you could opt to serve this with rice, my personal preference is a fresh green salad accompanied by crusty bread such as a baguette, perfect for tearing off peices to savor every drop of the delicious sauce.
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 tsp salt
1 tsp freshly ground black pepper
7 - 8 tbsp (65-95gr) plain flour
3 tbsp olive oil
2 tbsp Herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled and lightly crushed
4-6 medium-size shallots, peeled and halved
⅓ cup (75 ml) dry vermouth
4 sprigs of thyme parsley or other green herb, for serving
Preheat the oven to 400°F/200°C/Gas 6
Season the chicken with salt and pepper
Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour
Pour the oil in a large roasting pan, and place the floured chicken in it
Season the chicken with the Herbes de Provence.
Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices
Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through. Keep checking at this stage to ensure that the chicken does not overcook. The core temperature of the chicken should be 165°F/75°C.
Serve in the
pan or on a warmed platter, and garnish.