Herbs de Provence Chicken
Easy one-pot Herbs de Provence chicken with shallots, carrots, potatoes and asparagus. Stovetop braise with swaps, doneness tips and storage advice.
I have been making this for years. I finally quantified it so that others could enjoy this lovely dish.
Submitted by: Toby from Milwaukee, WI
Yield: 5-6
- Brown the whole chicken first, then braise it on top of vegetables in wine and water until tender.
- Add asparagus or green beans only in the last 5 to 9 minutes so they stay bright and crisp.
- Check doneness with an instant-read thermometer 165 F and finish uncovered or under the broiler to crisp skin.
Spices
Featured in this Recipe
Preparation Instructions:
Heat a large covered pot (such as Le Creuset) over medium heat. Add oil and then lightly brown chicken starting with one side, over to the breast then the other side and ending with the back. Using two very strong large cooking spoons, lift the chicken onto a plate placing it on its back.
Put the shallots into the pot and sauté for 2-4 minutes or until beginning to become translucent. Add the carrots and sauté 3-5 minutes. Add potatoes and sauté 4-6 minutes. Sprinkle 1 teaspoon of the salt, all of the pepper and 1/2 teaspoon of the Herbs de Provence over the vegetables. Pour the wine and the water over the vegetables. Place the chicken, on its back on top of the vegetables. Sprinkle chicken with remaining salt and Herbs de Provence.
Bring the pot to a boil and reduce to a good simmer. Cook 1 hour covered or until the vegetables are tender and the chicken is almost done. For the last 5-9 minutes, add the asparagus or green beans to the pot and finish cooking the chicken.
Remove chicken with the same sturdy spoons to a large serving bowl. Place the vegetables and broth around the chicken.
Garnish with the parsley.
thespicehouse.com
More About This Recipe
This is a lovely dish for springtime with the asparagus or all year long with the green beans. Photo by Ronald Sims.
If you enjoyed this recipe, check out more French recipes here.
Frequently Asked Questions
Can I use chicken pieces instead of a whole bird?
Yes. Bone-in thighs or leg quarters work well. Brown them the same way, then simmer about 35 to 45 minutes until a thermometer reads 165 F. Boneless pieces will cook faster, about 20 to 30 minutes. Adjust liquid so vegetables stay partly submerged.
Can I finish this recipe in the oven?
Yes. After browning the chicken and sautéing the vegetables on the stovetop, add the liquid, cover the pot and roast at 375 F for about 60 to 75 minutes. Uncover for the last 10 to 15 minutes or broil briefly to crisp the skin.
What can I use instead of Chardonnay?
Use any dry white wine like Sauvignon Blanc or dry vermouth. For a nonalcoholic option, substitute chicken broth plus 1 tablespoon white wine vinegar or lemon juice per cup to add acidity.
How do I know the chicken is fully cooked?
Use an instant-read thermometer at the thickest part of the thigh without touching bone. It should read 165 F. You can also check that juices run clear and the leg moves easily at the joint.
How long will leftovers keep and how should I reheat them?
Cool and refrigerate within two hours in an airtight container. Eat within 3 to 4 days. Reheat in a 350 F oven until the center reaches 165 F, or rewarm gently on the stovetop with a splash of broth. Freeze up to 2 to 3 months, but note potatoes may soften after freezing.
What is a good substitute for Herbs de Provence?
Mix equal parts dried thyme and rosemary, add a bit of oregano or marjoram and a pinch of dried lavender if you have it. Italian seasoning plus a small pinch of lavender also works.
Any tips for crispier skin?
Pat the chicken dry before browning and use enough oil to get a good sear. Finish uncovered in the oven for 10 to 15 minutes or place under the broiler for 2 to 4 minutes while watching closely.
Can I prepare this recipe ahead of time?
Yes. You can brown the chicken and sauté the vegetables, then refrigerate separately for up to 24 hours. Reheat with the liquid to finish cooking. Fully cooked leftovers can be stored and reheated as noted above.
Can I use chicken pieces instead of a whole bird?
Yes. Bone-in thighs or leg quarters work well. Brown them the same way, then simmer about 35 to 45 minutes until a thermometer reads 165 F. Boneless pieces will cook faster, about 20 to 30 minutes. Adjust liquid so vegetables stay partly submerged.
Can I finish this recipe in the oven?
Yes. After browning the chicken and sautéing the vegetables on the stovetop, add the liquid, cover the pot and roast at 375 F for about 60 to 75 minutes. Uncover for the last 10 to 15 minutes or broil briefly to crisp the skin.
What can I use instead of Chardonnay?
Use any dry white wine like Sauvignon Blanc or dry vermouth. For a nonalcoholic option, substitute chicken broth plus 1 tablespoon white wine vinegar or lemon juice per cup to add acidity.
How do I know the chicken is fully cooked?
Use an instant-read thermometer at the thickest part of the thigh without touching bone. It should read 165 F. You can also check that juices run clear and the leg moves easily at the joint.
How long will leftovers keep and how should I reheat them?
Cool and refrigerate within two hours in an airtight container. Eat within 3 to 4 days. Reheat in a 350 F oven until the center reaches 165 F, or rewarm gently on the stovetop with a splash of broth. Freeze up to 2 to 3 months, but note potatoes may soften after freezing.
What is a good substitute for Herbs de Provence?
Mix equal parts dried thyme and rosemary, add a bit of oregano or marjoram and a pinch of dried lavender if you have it. Italian seasoning plus a small pinch of lavender also works.
Any tips for crispier skin?
Pat the chicken dry before browning and use enough oil to get a good sear. Finish uncovered in the oven for 10 to 15 minutes or place under the broiler for 2 to 4 minutes while watching closely.
Can I prepare this recipe ahead of time?
Yes. You can brown the chicken and sauté the vegetables, then refrigerate separately for up to 24 hours. Reheat with the liquid to finish cooking. Fully cooked leftovers can be stored and reheated as noted above.
This is the recipe for the French chicken stew – it calls for browning the chicken and I would rather brown it in the oven.