Chicken Provencal Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
A tablespoon of Herbes de Provence
02 -
2 tablespoons of olive oil
03 -
A pinch of kosher salt
04 -
7-8 chicken thighs with the bone and skin
05 -
Half a teaspoon of ground black pepper
→ Aromatics & Vegetables
06 -
A lemon sliced into eighths
07 -
A pint of cherry tomatoes
08 -
4 bunches of fresh thyme
09 -
Half a cup of Castelvetrano green olives
10 -
6 cloves of garlic, whole and peeled
11 -
4 big shallots, cut into quarters
12 -
A tablespoon of capers
→ Liquid & Serving
13 -
A cup of Chardonnay or any dry white wine
14 -
Serve with rice or a crusty baguette
# Instructions:
01 -
Turn your oven on and set it to 400°F to warm up.
02 -
Sprinkle salt and pepper on the chicken. Throw it in a skillet with oil and cook the skin side down on medium-low heat for 8-10 minutes to get a crisp, golden color.
03 -
After flipping the chicken, toss in the Herbes de Provence, garlic, tomatoes, lemon wedges, olives, shallots, capers, thyme, and white wine.
04 -
Move the skillet into the oven and bake everything uncovered for an hour. Make sure the chicken hits 165°F internally.
05 -
Let it rest for 5 minutes to cool. Dish it up with some baguette or rice on the side.
# Notes:
01 -
Use a Dutch oven or a skillet at least 12 inches wide that can go in the oven
02 -
Take your time browning the chicken for the best flavor
03 -
Turn to a spatula if you need help loosening the skin while flipping