Here is another quick and easy dish for those of you (me included) who have hungry ones in your home hounding you for food after a long day. When I get home for work and am starting dinner, almost without fail, Hubby is poking around the kitchen informing me that he is hungry (like I didn’t know) and picking at whatever I am making for dinner that night. Like when he was stealing my sausage the other day. I keep a wooden spoon handy so I am covered.
I have seen herbs de provence used on other blogs but I myself had never tried them. The other day when I was at the grocery story I came upon this small jar of herbs de provence and decided to give it a try. I usually try and buy and least one new and different ingredient every time I go grocery shopping. I may not need it that day, but I will eventually come across a recipe that will call for that one ingredient and I will have it on hand.
If you have been watching the Next Food Network Star you will quickly recognize where I got this idea from, if not you can just imagine that I am a genius and I came up with this all on my own. It’s really is super easy, I just dropped the chicken in the skillet, put another and when along making the rest of our dinner.
Herbs de Provence is a blend of thyme, rosemary, basil, marjoram, sage, fennel and lavender. You can taste all the herbs especially the lavender, which makes all the difference. It is not perfumey in any way, it is very light and delicate. The chicken gets a nice crispy skin and is very juicy and tender. It is perfect to server with fresh vegetables, pasta or potatoes. It really can do with anything.
We were totally sucking the bones when we were all done. Sometimes the best part is sucking and gnawing on the bone. Oh and don’t forget to lick your fingers.
Herb de Provence Chicken (Serves 3 or 1 for me and 2 for hubby)
- 3 Chicken thighs, skin on
- 3 tsp Herb de Provence
- 3 Tbs Olive Oil
- 1 tsp Kosher Salt
- 1 large Shallot, sliced
- 1 Tbs Butter
- 1 Tbs Wondra Quick Mix Flour
Heat 2 heavy skillets on medium-high (cast iron if you have it).
Combine olive oil, herbs and salt in a small bowl.
Separate skin from chicken and rub oil mixture under the skin, turn and rub on bottom of chicken thigh. Place in skillet, skin side down in one skillet and then place second skillet on top of the chicken, pressing the chicken. Cook 5-7 minutes on each side, or until done.
Remove chicken from skillet. Add shallots to drippings and saute, whisk in butter and quick mix flour, cook until shallots are soft. Spoon sauce over chicken and serve.