Chicken Provencal with Shallots and Garlic
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
- salt & pepper
- 1/2 lemon (juiced)
- 3 whole quarters)
- 6 shallots (medium size peeled and cut up in quarters)
- 8 cloves garlic (peeled)
- 1/2 cup wondra flour (or all-purpose flour)
- 1 tbsp herbs de provence
- 1/2 cup dry red wine (or dry white wine)
- 3 tbsp olive oil (or ghee for searing the chicken)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (13g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat your oven to 400F;Season your chicken with salt, pepper and half of the Herbs de Provence on both sides;Heat up oil in the skillet, to a sizzle;Put the flour in a shallow pan or plate and lightly coat your chicken in it; shake the chicken to remove excess flour.Sear the chicken in a cast iron or other oven proof skillet on both sides until golden brown and crispy (about 2-3 minutes on each side);In the meantime, peel and cut your shallots in quarters;Peel your garlic;Add shallots, garlic, lemon juice, red wine (or white) and remaining Herbs de Provence to the skillet;Transfer your skillet to the oven and roast the chicken for 25-30 minutes until the internal temperatures reaches 165F;Remove from the oven, place on a serving plate and enjoy!
