Chicken Provencal with Shallots and Garlic
This Chicken Provencal with Shallots and Garlic is one of the best and easiest French chicken recipes youll find. The chicken is first coated with flour, then seared to golden brown and finally pan roasted to perfection, with shallots, garlic, wine and plenty of Herbs de Provence.
This Chicken Provencal with Shallots and Garlic is one of the best and easiest French chicken recipes youll find. The chicken is first coated with flour, then seared to golden brown and finally pan roasted to perfection, with shallots, garlic, wine and plenty of Herbs de Provence.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (13g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat your oven to 400F
- Season your chicken with salt, pepper and half of the Herbs de Provence on both sides
- Heat up oil in the skillet, to a sizzle
- Put the flour in a shallow pan or plate and lightly coat your chicken in it; shake the chicken to remove excess flour.
- Sear the chicken in a cast iron or other oven proof skillet on both sides until golden brown and crispy (about 2-3 minutes on each side)
- In the meantime, peel and cut your shallots in quarters
- Peel your garlic
- Add shallots, garlic, lemon juice, red wine (or white) and remaining Herbs de Provence to the skillet
- Transfer your skillet to the oven and roast the chicken for 25-30 minutes until the internal temperatures reaches 165F
- Remove from the oven, place on a serving plate and enjoy!
Crisp, golden poultry skin yields to aromatic shallots and whole garlic cloves rendered tender by heat, all bound by a reduction of dry wine and dried herbs. Originating in the southeastern French region of Provence, this method relies on pantry staples native to the Mediterranean basin, utilizing wine or vinegar to cut through the richness of seared proteins.
- Coating the meat in flour creates a barrier that promotes browning through the Maillard reaction while thickening the pan sauce as the wine and lemon juice reduce.
- Maintain a skillet temperature of 400F in the oven to ensure the poultry cooks through to an internal temperature of 165F in approximately 25 to 30 minutes without burning the garlic.
- Select a dry red or dry white wine with high acidity; avoid sweet varieties that will imbalance the savory aromatics of the shallots and herbs.
- Peeled whole garlic cloves soften significantly during the roast, imparting a sweet, mellow flavor profile rather than harsh pungency.
Proper searing requires a heavy ovenproof skillet, preferably cast iron, to retain thermal mass when the cold meat is introduced. Deglazing the pan immediately after searing incorporates the browned fond into the roasting liquid.
