Nothing beats coming in from the cold to a warm and comforting meal. This is just the perfect dish. Savory and creamy combine in a hearty French classic chicken dish. Herbs de Provence Olive Oil is paired with our Apricot Balsamic, shallots, garlic, cream, and a bit of Dijon mustard for a delicious fall and winter meal. Serve with roasted potatoes, rice or pasta.
Creamy Herbs de Provence Chicken
Herbs de Provence Olive Oil and Apricot Balsamic join hands to make a French inspired feast. Easy enough for a weeknight dinner or for a weekend gathering. Grab a bottle of French white wine, turn up the tunes, and let's get cooking!
Adapted from The Lemon Aprons Herbs de Provence Chicken
4-6 bone-in chicken legs thighs or even breasts (extra fat off bottom of thighs can be trimmed - leave skin on top)
Kosher or Sea Salt
2 TBS butter
1 sm/med sweet yellow onion diced small
4 large shallots thinly sliced lengthwise
2 garlic cloves finely minced
3 TBS Herbs de Provence Olive Oil
3/4 C dry white wine (recommend French Sauv Blanc or Pinot Gris)
1/4 C Apricot Balsamic
1/2 Chicken Bone Broth
2 TBS dijon mustard
1 TBS stone ground mustard (whole seed)
1/2 C heavy cream
1 TBS fresh chopped Thyme
1/2 TBS chopped fresh Rosemary
Dry the chicken pieces with paper towel and season with salt. Heat a large frying pan over medium-high heat. Add the butter and melt until it is starting to bubble. Add the chicken pieces, skin side down, and sear, cooking until browned, about 5 minutes. Turn and brown the other side. You want a deep brown skin. Remove and set aside on a plate. Drain most of the fat out of the pan but leave any browned pieces. A little fat/butter is ok.
Add the Herbs de Provence Olive Oil to the pan then add the onion, shallots and garlic. Cook until just softened, about 5-8 minutes. Add the the white wine and the Apricot Balsamic. Stir to combine. Bring the liquids to a rolling simmer/boil. Whisk in both of the mustards. Drop the heat to a simmer and reduce the wine to about half the original amount. Add the bone broth and any salt if needed. Place the chicken pieces in the sauce, skin side up. Add any juices that may have collected back into the sauce as well.
Keep the heat at a simmer, and cook uncovered until the chicken is cooked through, about 25-30 minutes. You can partially cover the pan, but it will cause some of the moisture to fall back into the pan, causing the skin to lose its crispness. About 10 minutes before the chicken is done, sprinkle the fresh thyme and rosemary into pan and continue cooking. Once done cooking and heat is off, add heavy cream and gently stir until warm and combined.
This dish can be served with roasted/mashed potatoes, basmati rice, or pasta (homemade pasta is the best!).
Wine Pairing suggestions: French Sauvignon Blanc, Viognier, or Pinot Gris