Margaux's Chicken Provençal
From the Club Argaux Spring Test Kitchen: Margaux's Chicken Provençal Pair with the 2022 Domaine Mardon Quincy ‘Vieilles Vignes’ Sauvignon Blanc or the 2021 Hubert Meyer Alsace Pinot Noir ‘Fut en Chene’ from the Club Argaux Spring Seasonal Selections.
Ingredients:Serves 4
- 4 bone in chicken legs
- ½ to ¾ cup all-purpose flour
- 3 tablespoons olive oil
- Herbes de Provence
- 1 lemon, quartered into wedges
- 8 to 10 cloves garlic, peeled
- 4 to 6 medium-size shallots, peeled and halved
- 10 green olives (pitted, cut in half) *optional
- 1 15oz can of Cannellini beans (drained and rinsed) *optional
- ⅓ cup dry white wine
- ⅓ cup chicken stock
- 4 sprigs of thyme,
- for serving Salt & pepper Red pepper flakes *optional
Step 1 Preheat the oven to 400 degrees. Season the chicken with salt, pepper and red pepper flakes (if you choose to add them). Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour. Step 2 Swirl the oil in a large roasting pan, and place the floured chicken in it (legs should be single layered, not on top of each other). Season the chicken with a generous amount of Herbs de Provence. Step 3 Now arrange the beans, olives, garlic cloves, shallots and lemon wedges around the chicken. Then add the wine and chicken stock to the pan. Step 4 Put the pan in the oven (uncovered) and roast for 25 to 30 minutes. Take it out and baste it with the pan juices then continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through. Step 5 Garnish with thyme and serve. A note from Margaux: This dish is a beautiful presentation if you want to serve it family style. You can also dish it out with the beans, olives, ect on the bottom, and the chicken served on top with a lemon wedge. *I always sprinkle each dish with a little flakey sea salt before serving for good measure. Enjoy!
