John’s Pan Roasted Provençal Chicken
October 11, 2009 | 
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So, here is my inaugural post. I have always had a leaning toward roasted chicken as the traditional Sunday dinner. Here is my rendition of “John’s Pan Roasted Provençal Chicken”.
I rarely follow a recipe, unless it is to learn a new technique, then I tend to adapt and modify to my liking. This recipe is a pretty basic pan roast technique.
You will need one whole chicken parted.
Red creamer potatoes (halved), or any that you prefer.
Herbs de Provence
Salt/Pepper (I use sea salt in a grinder)
Granulated garlic
a handful of garlic cloves
White wine – (pinot grigio)
Chicken broth
Season the chicken generously with the salt, pepper, herbs and granulated garlic.
Saute in the olive oil until well browned.
Remove to a roasting pan and add potatoes to the saute pan. Saute until brown and crisp on outside.
Remove to roasting pan.
Lower saute heat and add garlic cloves. Cook gently until softened. Add wine (1 1/2 cups) and equal chicken broth. Simmer until reduced by half.
Pour over Chicken and potatoes in roaster.
Cook in 375° oven for about an hour… or so…
Enjoy!
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auh…here I am at 5:45 on a Sunday looking at that picture and thinking “that looks soooooo good!” Will definitely try that one. Auh auh auh…I’m so hungry! I’m reduced to Neanderthal grunts right now…auh………
I knew I bought that saute pan for something other than the Spanish Tortilla we had at Chez Cherie!! And the weather is turning so it is time for these dishes… goodbye salads and hello soups and stews!!
Dang, that looks good. I can almost smell it over the Internet