Chicken Thighs Herbs De Provence Recipes

HERBS DE PROVENCE CHICKEN

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

JULIA'S CHICKEN WITH HERBES DE PROVENCE

Steps:

• In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
• Add the chicken and cook until lightly brown on both sides, about 5 minutes.
• Add salt and pepper, herbes de provence and garlic.
• Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
• When chicken is done, remove to a plate and keep warm.
• Mash the garlic in the casserole with the back of a spoon.
• Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
• In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
• Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
• Continue to beat the sauce over low heat until it is thick and creamy.
• Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

HERBS DE PROVENCE ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Allow chicken to come to room temperature at least 30 minutes before proceeding, it will help it cook more evenly.
• Gently rinse off chicken with cold water, removing any surface gunk. 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.
• Sprinkle an even amount of kosher salt, black pepper, granulated garlic, and herbs de provence all over the chicken. Lightly drizzle olive oil over the herbs and spices, and massage it into the meat thoroughly. Flip chicken over, skin-side up, and drizzle a little olive oil over the skin, about a teaspoon. Rub it over the skin thoroughly. Sprinkle a good amount of kosher salt and black pepper over the oiled side. Place chicken, flesh-side down on a baking sheet. Arrange the leg quarters so that the ends of the legs are in the center, which will prevent them from over-cooking in the oven.
• Roast for 45 to 50 minutes, or until the internal temperature chicken reads 170 degrees, and the skin is crispy and golden. Remove the chicken from the oven and allow it to rest 5 to 10 minutes. Serve with the lemon and white wine cream sauce.
• In a 12-inch skillet, melt the butter over medium-heat. Add the herbs de provence and crushed red pepper flakes. Let the mixture sizzle and infuse for about a minute or two. Add the shallots, a good pinch of kosher salt and black pepper, and saute until softened - about 5 minutes. Add the garlic, and continue to saute for an additional 3 minutes, or until the garlic is a very light toasty brown around the edges. You may have to add additional olive oil or butter during this process to keep the aromatics well-lubricated. If your shallots and/or garlic is browning too quickly, simply reduce the heat. Toss in the fresh thyme, and stir around for about 10 seconds. Be careful with this step, fresh herbs react to hot oil/butter and splattering can happen.
• Pour in the white wine, scraping up any bits that may be on the bottom of the pan. Reduce the heat to medium-low and allow the wine to reduce just slightly, about 2-3 minutes. Again, if your wine is reducing too quickly, lower the heat. Add the heavy cream, and stir to combine. Allow the mixture to come to a gentle simmer, then reduce heat to low. Add the lemon zest, and season with kosher salt and black pepper. When the mixture is smooth and creamy, add the lemon juice. Stir to combine, taste and adjust seasoning. When it's perfect, turn off the heat and serve with the chicken.

ROASTED CHICKEN PROVENçAL

Steps:

• Heat oven to 400 degrees. 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.
• 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 lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

CHICKEN THIGHS HERBS DE PROVENCE

Steps:

• 1. Place chicken thighs in a large zip type bag.
• 2. Mix all marinade ingredients together.
• 3. Pour over chicken thighs and seal bag squeezing out the air. Massage thighs and marinate in the bag. Refrigerate for a few hours or overnight massaging a couple of times. (Wish I could be massaged every night!)
• 4. Grill thighs over medium heat until juices run clear and browned to your liking. I have also cooked these on a countertop grill with excellent results. It takes about 4-5 minutes as both sides are cooked at the same time. Just check juices.
• 5. Let rest for a few minutes before serving. Serve and enjoy. I will actually by the family packs of chicken thighs and marinate them in this before I freeze them so they are ready to just thaw and cook.

ROAST PROVENçAL CHICKEN

Steps:

• Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
• Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
• DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.