I Didn't Expect This French Chicken to Be This Good

Por Sip and Feast · 60 min

Ingredientes

Modo de preparo

1. Preheat the oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. Whisk the butter into the sauce one cube at a time. Let the chicken rest at least 5 minutes before serving.

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