Roasted Chicken Provençal
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose Confessions of a Serial Entertainer is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose Confessions of a Serial Entertainer is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- 2 tablespoons herbes de provence
- 4 chicken legs or 8 bone-in skin-on chicken thighs
- 1/2 to 3/4 cup all-purpose flour
- 1 lemon quartered
- 8 to 10 cloves garlic peeled
- 4 to 6 medium-size shallots peeled and halved
- 1/3 updry vermouth
- 4 sprigs of thyme for serving
- Carbohydrate 1.36101 g
- Cholesterol 0 mg
- Fat 10.193460004342 g
- Fiber 0.5565 g
- Protein 0.22995 g
- Saturated Fat 1.41864000059955 g
- Serving Size 1 1 recipe (18g)
- Sodium 2419.62570000009 mg
- Sugar 0.80451 g
- Trans Fat 0.277125000117582 g
- Calories 95 calories
Step-by-step
- Heat oven to 400 degrees.
- Season the chicken with salt and pepper.
- Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it.
- Season the chicken with the herbes de Provence.
- Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices.
- Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
My Perfect Dinner Party: Roasted Chicken Provençal
As a busy professional woman, juggling a demanding career and a social life can feel like a constant tightrope walk. Finding time for elaborate cooking often feels impossible. But I've learned that even with a packed schedule, creating a delicious and impressive meal is entirely achievable, and it doesn't always require hours in the kitchen. Enter my go-to recipe: Roasted Chicken Provençal.
This isn't just any chicken recipe; it's a culinary masterpiece I discovered through a most unexpected source: Steven Stolman's "Confessions of a Serial Entertainer." Stolman, a celebrated clothing and interior designer, offers insights into the art of hosting that go far beyond mere table settings. His wisdom inspired me to streamline my entertaining, focusing on simple elegance and unforgettable flavors.
The beauty of this dish lies in its simplicity and stunning results. The chicken, whether legs or thighs (I prefer thighs for their succulent tenderness), is delicately coated in flour, ensuring a beautifully crisp skin. The herbs de Provence lend a fragrant, sun-drenched aroma that instantly transports you to a Provençal countryside. The shallots and garlic, nestled around the chicken, roast to a sweet perfection, infusing the pan juices with incredible depth of flavor.
The roasting process itself is remarkably straightforward. A good quality olive oil forms the base, followed by the seasoned chicken pieces. The quartered lemon adds a bright, acidic counterpoint to the richness of the chicken and the subtle bitterness of the vermouth. The vermouth, not just a cooking liquid but an active participant in the culinary drama, provides a unique depth of flavor.
But what truly makes this recipe a winner is the ease of preparation and the minimal cleanup. The chicken roasts directly in the pan, minimizing dishes. And the resulting pan juices? Pure magic. I prefer to serve this with a crisp green salad and a generous amount of crusty baguette, perfect for soaking up every drop of the flavorful sauce. Rice would work too, but the simplicity of the salad and bread keeps things refreshingly unfussy.
This Roasted Chicken Provençal has become my signature dish, a culinary calling card that impresses guests without overwhelming my schedule. It’s a recipe that represents the balance I strive for in my life – effortless elegance, delicious results, and a touch of Provençal sunshine, all in one perfectly roasted chicken.
Beyond the practicality, there is a certain pride that comes from creating something truly delicious and visually appealing. This is more than just a meal; it's an experience, a culinary journey that elevates the simplest of gatherings into something special. The aroma alone fills the kitchen with warmth and anticipation, setting the stage for a memorable evening.
The simplicity of this dish allows me to focus on my guests, to enjoy their company and the ambiance of the dinner party, rather than being tethered to the stove. It's a lesson learned from Stolman's wisdom, a lesson in elegant efficiency and stress-free entertaining. And that's a lesson worth savoring, one perfectly roasted chicken at a time.
So, if you're looking for a showstopping recipe that's deceptively easy to prepare, I encourage you to try this Roasted Chicken Provençal. It's a guaranteed crowd-pleaser, a testament to the power of simple ingredients and masterful technique, a recipe that embodies the art of effortless entertaining. This recipe is more than just a meal; it's a statement, a testament to a life well-balanced.
