How to Cook Appetizing Chicken Herbes de Provence

Chicken Herbes de Provence. Easy to prepare, this recipe came with a packet of herbs de Provence and lavender from Purple Haze Lavender. Our girls, who don't like anything too out there, really liked this dish. The chicken is marinated, so be sure to leave time for the meat to soak in all the flavors!

Roast chicken and vegetables are perfectly seasoned with Herbes de Provence. Add ¼ cup water, demi-glace, herbes de Provence, and a pinch of salt and pepper. Plate dish as pictured on front of card, spooning sauce over chicken, and garnishing carrots with pecans and. You can cook Chicken Herbes de Provence using 12 ingredients and 18 steps. Here is how you cook it.

Ingredients of Chicken Herbes de Provence

1. Prepare 4 medium of thighs, breasts of chicken skin on, bone in.
2. Prepare 4 tbsp of olive oil.
3. It's 1/4 cup of unsalted butter.
4. Prepare 5 clove of garlic whole.
5. It's 1 1/2 tbsp of herbes de provence.
6. You need 1/4 cup of dry white wine.
7. Prepare 1 dash of salt and fresh cracked black pepper to taste.
8. You need of Hollandaise Sauce.
9. You need 2 large of egg yolks beaten.
10. You need 1 tbsp of lemon juice.
11. Prepare 2 tbsp of white wine.
12. It's 1 dash of salt.

Sprinkle chicken with remaining salt and Herbs de Provence. Bring the pot to a boil and reduce to a good simmer. This chicken dish is simple and quick to make, but don't under estimate its sophisticated and delicious flavor. This chicken dish could be baked in the oven or prepared on the grill.

Chicken Herbes de Provence step by step

1. In heavy skillet or cassorole heat olive oil.
2. Reduce heat to medium, use gas if u have it, add butter, do not let butter brown.
3. season chicken with a little salt.
4. brown chicken both sides turning once about 5 minutes.
5. Reduce heat to small flame or minimum heat.
6. add herbes, crack pepper, add garlic.
7. simmer skin side down 12 to 15 minutes until chicken is done and garlic is soft, baste chicken turning occasionly.
8. can also add sprigs of fresh herbs while simmering, but remove before making sauce.
9. remove chicken, set aside on plate.
10. crush garlic with back of spoon in pan, add wine, turn up heat to high.
11. reduce to half stirring.
12. Make Hollandaise Sauce, you must whisk constantly while making sauce.
13. Use a double boiler or bowl in pan of water, I hold a sauce pan over very low heat not touching heat.
14. whisk egg yolks, add lemon juice very slowly whisking constantly.
15. add 2 tbsp of white wine slowly.
16. Now add wine reduction, a tbsp at a time, whisk constantly, mind your heat as eggs can scramble.
17. plate by putting down sauce, then boiled, mashed, or roasted potatoes then chicken drizzle a little sauce on top.
18. garnish with fresh herb like rosemary or parsley.

A very simple marinade of olive oil, lemon and Herbs de Provence create the most amazing and flavorful compliment to this light and healthy dish. Sprinkle the Herbs de Provence over the chicken. Pat skin of chicken dry with paper towels, and remove any excess skin and fat pockets. Also remove any leftover guts and/or kidney's if needed. Place chicken skin-side down, with the flesh facing up.