GF Herbes de Provence Chicken

Whether you’re cooking dinner for your significant other for a date night or simply want a delicious meal for the family, have I got the perfect dish for you! You’ve got to try this Herbes de Provence Chicken! It is sure to impress with its flavor as well as a pretty presentation. This is a delicious dish that is bursting with the flavors of bacon, wine, and shallot (um, who wouldn’t want that??).

You may be wondering “what is Herbes de Provence”? It is a spice blend originally from the Provence region of southeast France. These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs. Herbes de Provence can also include dried lavender. Trust me when I say that it is delicious! I’ve also been known to sprinkle a little Herbes de Provence on green beans with a little butter.

First, I preheat my oven to 350ºF. Then, I take a rimmed Bob's Red Mill GF AP Flourbowl and add 1/2 cup of Bob’s Red Mill All-Purpose Gluten-Free Flour (because my husband has a gluten intolerance), salt, pepper, and 2 teaspoons of Herbes de Provence. Mix it around and dredge 1.5-2 pounds of bone-in, skin-on chicken thighs in the mixture. Knock off any excess flour from the chicken thighs.

 

Then I brown 3 strips of bacon that I cut into little pieces, also known as lardons. Once the bacon is brown and crispy in an oven-safe pan (the whole thing will go into the oven later), I use a slotted spoon to remove the bacon from the pan and let it cool and drain of any grease on a paper towel. This will be the garnish used to finish the dish.

In the same pan, in the bacon grease, I sear my chicken thighs until they’re brown on both sides.

Next, I remove the chicken from the pan onto a baking sheet or a platter.

herbes-chicken-set-aside

Back in the pan, I add 1-2 tablespoons of olive oil and 2 shallots that I thinly sliced. I cook the shallots until they are golden-brown.

herbes-chicken-shallot

Then I add 1/2 cup of dry white wine to degalze the pan. I use a wooden spoon and scrape the bottom of the pan to get all the lovely, flavorful bits of bacon and chicken off the bottom. Then I add 1 cup of chicken stock and cook this mixture for about 5-10 minutes to let the liquid reduce slightly before adding the chicken back to the pan along with 1/2 pound of sliced mushrooms.

herbes-chicken-prebake

Now, I place the whole pan in the oven to bake for 40 minutes, until chicken is cooked through.

Serve with rice and whatever vegetable you like. I love green beans with this dish.Last, I garnish my plate with the bacon that I crisped up in the first step.

herbes-chicken-plated

Herbes de Provence Chicken

  • 3 slices bacon
  • ½ cup gluten-free all-purpose flour
  • salt and pepper
  • 2 teaspoons Herbes de Provence
  • 1½ – 2 pounds chicken thighs with skin
  • 1-2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • ½ cup dry white wine
  • 1 cup chicken stock
  • ½ pound of mushrooms
  • dried or fresh parsley for topping

BACON: Preheat the oven to 350ºF. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the gluten-free flour with salt and pepper and the Herbes de Provence. Dredge each piece of chicken in the gluten-free flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan along with mushrooms and bake for 40 minutes, stopping every 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want and serve with bread to soak it all up.


Happy cooking,
Laura

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