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    Mal's Curated Recipes

    Herb de Provence Chicken

    Dinner
    Poultry
    Scott Favorite
    ​

    4 servings

    portions

    20 minutes

    temps actif

    1 hour 5 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    8 chicken thighs

    Kosher salt and freshly ground black pepper

    1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

    3 tablespoons olive oil

    1 tablespoon butter

    2 teaspoons herbes de Provence

    1 teaspoon flour

    1/4 cup chicken stock

    1/2 lemon, juiced

    Bread, for serving

    Instructions

    Preheat the oven to 350 degrees F.

    Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

    Nutrition

    Taille de Portion

    -

    Calories

    1045

    Lipides Totaux

    78g

    Lipides Saturés

    21g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    386mg

    Sodium

    1057mg

    Glucides Totaux

    16g

    Fibres Diététiques

    2g

    Sucres Totaux

    1g

    Protéines

    67g

    4 servings

    portions

    20 minutes

    temps actif

    1 hour 5 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    8 chicken thighs

    Kosher salt and freshly ground black pepper

    1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

    3 tablespoons olive oil

    1 tablespoon butter

    2 teaspoons herbes de Provence

    1 teaspoon flour

    1/4 cup chicken stock

    1/2 lemon, juiced

    Bread, for serving

    Instructions

    1

    Preheat the oven to 350 degrees F.

    2

    Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.