Sunday, January 16, 2011

Chicken Thighs with Herbes de Provence, Shallot and Parsley sauce

This is a recipe my husband taught me. It is easy to make and chicken comes out very tender. A good dish to make for a large group of people.


4 chicken thighs
2 tablespoons of Olive Oil
1 medium shallot, chopped
2 teaspoons of Herbes de Provence
White wine
1/2 cup of chicken stock
1 tablespoon of cold butter
2 tablespoons of parsley, chopped
Salt and pepper to taste


1. Wash chicken thighs, pat dry. Salt and pepper on both sides. Preheat oil in a pan on medium high heat.

2. Put chicken thighs skin side down in a pan, let them cook on medium high for about 5-7 minutes, then reduce heat to medium low and let chicken cook skin side down for 30 minutes. After 30 minutes, carefully turn chicken over and let cook in a pan on medium low for another 30 minutes. Transfer chicken on to a plate and keep warm, in the oven preheated to 175-200 F.

3. To make a sauce pour out the chicken fat from the pan leaving only about 2 tablespoons. It is good if you have chicken bits left in the pan as well. Cook the sauce on medium high heat. Add shallots and dried herbs to the pan, fry for about 1 minute and then deglaze with a splash of white wine. Add a chicken stock and cook until reduced. Next, add parsley and cold butter and stir. Take off the heat. The sauce is done.

4. To serve place a chicken thigh on a plate and pour a little bit of sauce on top. Goes well with mashed potatoes, grilled or steamed vegetables.

No comments:

Post a Comment