Roasted Chicken Thighs Provençal

This is our version of the wonderful chicken dish found in Steven Stolman's incomparable entertaining guide: "Confessions of a Serial Entertainer". It's quick, easy and delicious! Equally good for a week night dinner or weekend dinner party.

Servings: 4

3 Tablespoons Olive Oil
10 Cloves Garlic, peeled
6 Medium-size Shallots, peeled and sliced into 1/4" slice
1 Chili, thinly sliced
1/2-3/4 Cup All-purpose Flour
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
8 Bone-in, Skin-on Chicken Thighs, patted dry
2 Tablespoons Herbes De Provence
1 Teaspoon Biber
Sea Salt
1 Lemon, cut in 8 pieces
Olive Oil
1/2 Cup Dry Vermouth
Orange Zest
4 Sprigs Thyme, for serving
1/2 Cup Basmati Rice
1 1/4 Cup Chicken Broth

  • Heat oven to 400 degrees. Swirl the oil in a large roasting pan. Scatter the garlic, shallots and chilis in the bottom of the pan.
  • Mix flour, salt and pepper in a plastic bag. Put each chicken thigh in the bag and lightly dredge the chicken, shaking the pieces to remove excess flour. Place the floured chicken in the pan. Season the chicken with the herbes de Provence, biber and sea salt. Arrange the lemon slices around the chicken, spray the chicken with a little olive oil, then add the vermouth to the pan.
  • Put the pan in the oven, and roast for 30 minutes, then baste it with the pan juices. Continue roasting for another 30-35 minutes, or until the chicken is very crisp and the meat cooked throug
  • Serve in the pan or on a warmed platter, garnished with orange zest and thyme.
  • May be serve over basmati rice
Per Serving: 677 Calories; 43g Fat (59.0% calories from fat); 39g Protein; 28g Carbohydrate; 5g Dietary Fiber; 169mg Cholesterol; 1425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.
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