Empty My Fridge
I Didn't Expect This French Chicken to Be THIS Good
Ingredients
- Chicken thigh8
- Salt
- Black pepper
- Mixed herb2 tbsp
- Flour½ cups
- Olive oil3 tbsp
- White wine¾ cups
- Chicken stock½ cups
- Shallot4
- Kalamata olive · pitted½ cups
- Green olive · pitted½ cups
- Artichoke4
- Lemon1
- Butter1 tbsp
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry and season them well with salt, pepper and 1 tablespoon of herbes de Provence on both sides. Dredge the thighs in flour and place them on a parchment-lined baking sheet.
- Heat the olive oil in a large pan over medium heat. Sear the thighs skin side down for 6 to 8 minutes, until well browned, then turn and cook 5 minutes more. Work in batches so the pan is not overcrowded.
- Add the vermouth or white wine and the chicken stock, and simmer for 1 minute. Scrape the bottom of the pan to lift the browned bits. Spoon some sauce over each thigh.
- Turn off the heat. Add the olives, artichoke halves, shallots and lemon halves cut side up, and sprinkle the remaining 1 tablespoon of herbes de Provence over everything. If the pan is smaller than 14 inches (36 cm), transfer everything to a large roasting pan.
- Roast for 30 minutes, then baste the chicken with the juices. Roast another 20 minutes, until the chicken reaches an internal temperature of at least 185°F (85°C).
- Whisk the butter into the sauce one cube at a time. Let the chicken rest at least 5 minutes before serving.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
LemonShallotChicken thighOliveKalamata oliveArtichokeGreen olive
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