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.
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Fresh Asparagus Soup
Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you’ll have a hearty …
Portuguese Vinho Verde Mussels
Crisp and fresh Vinho Verde is a classic Portuguese wine, an ideal choice to pair with A Taste of Portugal. Inspired by the childhood flavor memories of our friend David Leite, this blend is an …
Herbes de Provence Salmon Frittata
You’ll feel like you’re in the south of France with this one-pan breakfast. It is easy to make for whoever is waiting for breakfast in bed on a Sunday morning. Hint: Mother’s Day is coming! …
Creole Breakfast Corn Bread
Sunday brunch just got a down-home makeover and it is delicious! Cajun and creole seasonings offer bold bites of flavor on top of this quick and easy cornbread. As with many good things, it begins …
Leave a Comment