This is my attempt to do a Bananafish post. Hope it works! Last night, after a hunt for furnishings, we had mom and dad over to christen our new dining table, living room set up and kitchen island. We made:

  1. Dad’s Cesar Salad (see recipe on this blog)
  2. Yummy Roasted Chicken Provencal – worth repeating!
  3. Smashed Lemon Potatoes

Recipe for Roasted Chicken Provençal

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 SAM SIFTON

  • Time 1 hour, 15 minutes
  • Yield 4 servings.

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.

Featured in: The Enduring Appeal Of Roasted Chicken Provençal.

INGREDIENTS

  • 4chicken legs or 8 bone-in, skin-on chicken thighs
  • 2teaspoons kosher salt
  • 1teaspoon freshly ground black pepper
  • 1/2-3/4 cup all-purpose flour
  • 3tablespoons olive oil
  • 2tablespoons herbes de Provence
  • 1lemon, quartered
  • 8-10 cloves garlic, peeled
  • 4-6 medium-size shallots, peeled and halved
  • cup dry vermouth
  • 4sprigs of thyme, for serving

PREPARATION

  1. Preheat oven to 400. 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.
  2. 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 lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.
  3. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
  4. Serve in the pan or on a warmed platter, garnished with the thyme.