Cooking Recipe

Merci You now have full access to The New Essentials of French Cooking. We’ve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. As appreciation for your interest, we’re giving you free, unlimited access to The New Essentials of French Cooking. We’ve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. As appreciation for your interest, we’re giving you free, unlimited access to The New Essentials of French Cooking. We’ve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. As appreciation for your interest, we’re giving you free, unlimited access to The New Essentials of French Cooking. We’ve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. Get Startedcooking recipe 1Ingredients 4 chicken legs or 8 bone-in, skin-on chicken thighs 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper ½ to ¾ cup all-purpose flour 3 tablespoons olive oil 2 tablespoons herbes de Provence 1 lemon, quartered 8 to 10 cloves garlic, peeled 4 to 6 medium-size shallots, peeled and halved ⅓ cup dry vermouth 4 sprigs of thyme, for serving Nutritional Information Nutritional analysis per serving (4 servings) 578 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 29 grams protein; 146 milligrams cholesterol; 686 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Edamam Preparation Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour. Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through. Serve in the pan or on a warmed platter, garnished with the thyme. Like this recipe? Save To Recipe Box Save Saved Add to a collection Print this recipe Share on FacebookShare on PinterestShare on TwitterEmailcooking recipe 2As appreciation for your interest, we’re giving you free, unlimited access to The New Essentials of French Cooking. We’ve saved the recipes from this guide to your Recipe Box for easy access anytime you visit.cooking recipe 3This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

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