, , , , , , ,

Since it is difficult to find rabbit meat without guidance, I made a chicken version of the recipe to cater to my French country cooking craving. The subtle taste of the chicken is well complimented by the mixed herbs, the white wine and the chicken stock. The shallots add sweetness and texture to the sauce. It is very nice and easy to cook. Just take a bit of time though 🙂

Poulet aux herbes de Provence

1 4lb chicken cut into 8 pieces
2 shallots
4 cloves garlic
250ml dry white wine
4 tbsp olive oil
2 tbsp herbs de Provence or Mediterranean herbs
1 tbsp flour
250ml chicken stock
sprigs of thyme

1. Finely chop garlic cloves and shallots. Combine white wine, 2tbsp oil, shallots, half the garlic and herbes de Provence in the shallow non-metallic dish.

2. Add the chicken in the marinade, cover and marinate in the refridgerator for 2-3 hours. Meanwhile, prepare the potatoes…

(Cook the chicken)
3. Transfer chicken from the marinade to a large plate, reserve marinade. Season chicken with salt and pepper.

4. Heat half the olive oil in the casserole. Add the chicken and cook over medium heat until browned. Sprinkle them with flour . Turn the chicken and cook until the flour is absorbed (2-3mins)

5. Pour in reserved marinade and stock, stir to mix with the chicken. Cover and cook until sauce thickens.

6. Transfer chicken with the sauce into a shallow baking dish (pyrex?), cover and bake, stirring occassionally until the chicken become golden (20 mins each side)

Serve hot with baked sliced Potatoes and garnish with fresh thyme leaves.
Makes 4 servings.