|I halved the recipe for the two of us, and still got two meals out of it!|
ROASTED CHICKEN PROVENÇAL
By Sam Sifton, as seen on NYT Cooking
Adapted from Steven Stolman
Yield: 4 servings
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 T. olive oil
2 T. herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-sized shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving
Heat oven to 400 F. 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.
Now if only one of my local purveyors of fresh pastured chickens would start selling them already cut up, instead of whole!