Julia’s Chicken with Herbes de Provence.

Just follow these easy step by step photo instructions. Lemon Herbes de Provence Baked Chicken!

Toss the chicken to coat. Garlic and a dash of sherry rounds out the flavor for a simple but delicious meal. Look for it in the spice/dried herb aisle.

1 Pkg of 4 boneless/skinless chicken thighs Herb de Provence.

For the last 5-9 minutes, add the asparagus or green beans to the pot and finish cooking the chicken. The Julia series continues this week with Poulet Saute aux Herbes de Provence, which is sauteed chicken with provencal herbes in a garlicky cream sauce. Make sure that your chicken is cooked through before you take it … If the chicken is too crowded in the pan, the pieces won’t brown properly, and the skins won’t crisp.

Be generous with the herbs. Bake chicken in a pan at 350 for 45 minutes. Boil a pan of water and add salt to it. Herbs de Provence baked chicken breasts brings the classic French taste to your table for your friends and family to enjoy. Directions: Rub the herbs on the thighs and massage in well. Cook 1 hour covered or until the vegetables are tender and the chicken is almost done. Herbes de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs.

Pour the honey mixture over the chicken.

Try one of the health food stores or gourmet stores that sell bulk spices in little, plastic bags. I was running out of sunlight to show you how to do the pan sauce gravy but I’ve included the recipe below. Put in Zip lock and let sit in fridge for the night or at least 1 hour. Put the chicken, skin-side down, in the skillet, allowing a little air space between each piece.

It’s pretty simple and so delicious!

Sprinkle chicken with remaining salt and Herbs de Provence.

It is not burnt, but the honey will turn color quickly. Pour the wine over the chicken. Herbs de Provence can be hard to find. Bring the pot to a boil and reduce to a good simmer. Home » Julia’s Chicken with Herbes de Provence. Its different without being weird. I was running out of sunlight to show you how to do the pan sauce gravy but I’ve included the recipe below. If it starts to get dark like this, cover it with tin foil. This seasoning makes a nice change from the usual flavors Americans use with chicken.

Jump to Recipe Print Recipe. Bake the chicken in a 425 degree oven for about 45 minutes. In a frying pan put ½ cup of butter and melt.

If you wish, you can sprinkle a tiny amount of salt, pepper, and herbes de provence on the exposed flesh.