Herbes de Provence Chicken

Adapted from Baked Bree.

Ingredients:
4 split chicken breasts with skin
1 cup dry white wine
4 tbsp melted butter
3 tbsp honey
1 tbsp arrowroot starch
2 tsp French Grey Sea Salt
1/2 cup chicken stock
ground white or black pepper
3 tsp Herbes de Provence

Directions:

Preheat oven to 425. Wash and pat dry chicken. Mix honey and melted butter together and add Herbes de Provence, salt, and pepper. Pour over chicken and toss to cover. Add wine. Bake for about 45 minutes, covering with foil if it starts to burn. Once fully cooked, remove from oven and place on a plate to rest.

Simmer liquid for three minutes. In a separate bowl, whisk arrowroot starch and chicken stock together and pour into simmering liquid. Whisk until thickened. Serve chicken with your pan gravy and favorite sides. 

 




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Peruvian-inspired Potato Salad
Peruvian-inspired Potato Salad

Our twist on a classic Peruvian side dish, Papa a la Huancaina: a spicy, creamy potato salad that derives its flavor from salty cheese (cotija in this recipe) and fruity aji amarillo chiles. 

Continue Reading

Crispy Cassava Skillet Cakes
Crispy Cassava Skillet Cakes

Cassava is a versatile starch used by folks across West Africa and in the diaspora, as well as in South America and the Caribbean. Fresh cassava can be fried, steamed, or used as a base for exciting flavor combinations.

Continue Reading

Toni Morrison's Carrot Spice Cake
Toni Morrison's Carrot Spice Cake

This cake is made with a variety of warming spices including cinnamon, nutmeg, ginger, cardamom, and cloves. All of these spices create a flavor profile similar to chai, while enhancing the natural sweetness of the carrots, and bringing out the notes of caramel in the brown butter cream cheese frosting.

Continue Reading