Herbes de Provence Lemon Chicken
- Details
The most common question we get in the spice shop is “what’s good on chicken” and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!
Herbes de Provence Lemon Chicken
Ingredients
- 3 bone-in chicken breasts, skin-on, about 1 lb each
- 2 teaspoons kosher salt
- 1/2 teaspoon Tellicherry black pepper, ground
- 2 tablespoons unsalted butter
- 1 cup shallots, julienned
- 2 tablespoons garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Herbes de Provence
- 1/2 teaspoon Lavender, ground
- 1 lemon, cut into 6 wedges
- sel de mer, for garnish
Instructions
- Preheat the oven to 375 degrees.
- Pat the chicken breasts dry and liberally season with salt and pepper.
- Warm the butter in a small dutch oven over medium-low heat, and add the chicken skin side down, browning for about 5-8 minutes on medium. Turn the chicken when the skin is golden and flip on the other side, cooking for about 6 minutes. Add the shallots and garlic, and cook for just 1 minute, making sure that the garlic does not brown. Add the white wine, chicken stock, lemon juice, Herbes de Provence and lavender. Netsle the lemon wedges around the chicken.
- Bake for about 25 minutes, until the internal temperature of the chicken reaches 165 degrees and the skin is golden brown. Let the chicken rest for 5 minutes. Serve hot with the pan juices and garnish with sel de mer, if desired.
Beet Sourdough
Spring 2020, the sourdough frenzy started. I had very little bread baking experience and flour was scarce. There was no sourdough starter in sight, but we were in lockdown. After a legit learning curve, and …
Michael’s Boeuf A La Bourguignonne
Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …
Chuck’s Gumbo
Down on Western Avenue, around the corner from our brick & mortar storefront, folks still talk in hushed tones about a little place called Sesto’s Cafe, and the legendary gumbo of Chuck Smith. Chicken and …
Hawaij Chicken Stew
Often, we crave something warm and filling but don’t want to feel so heavy afterwards. This is the stew we’re looking for! It’s light, but hearty with flavor and is the perfect cozy meal for …
Chicken & Dumpling Casserole
If you’re looking for a not-too-guilty pleasure to enjoy on a cold winter night, look no further. This hearty dish satisfies all the comfort food cravings, and is made lighter but no less luscious with …
Leave a Comment