Roast Chicken Provencal
Pairs Well With
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
½ to ¾ cup flour
3 tablespoons olive oil
2 tablespoon herbes de Provence
1 Meyer lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-sized shallots, peeled and halved
1/3 cup Merry Edwards Sauvignon Blanc
4 sprigs thyme for garnish
Salt the chicken and refrigerate for 30 to 60 minutes.
Preheat oven to 400°F.
Remove chicken from the refrigerator and pat dry. Season with the pepper. Put flour in a shallow dish and lightly dredge the chicken, shaking the pieces to remove excess.
Swirl oil in a roasting pan large enough to hold the chicken. Add the pieces to the pan skin side up. Season the chicken with the herbes de Provence. Arrange the lemon, garlic and shallots around the chicken, then add the wine to the pan.
Put in the oven and roast for 25 to 30 minutes. Baste with the pan juices. Continue to roast for an additional 25 minutes or until the chicken is very crisp and the meat is cooked through.
Remove the chicken, garlic, shallots and lemon to a warmed platter. Pour the juices into a fat separator and then pour the defatted juices over the chicken. Garnish with thyme. Serve with brown rice and some crusty bread.
This delicious chicken dish was adapted from an original Sam Sifton recipe by my good friend Ann Marie Montecuollo. The sweet Meyer lemons and the herbs make it a perfect pairing with our Sauvignon Blanc. Serve with brown rice, crusty French bread and a green salad.