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Chicken Provencal

A classic French braise of bone-in chicken thighs with whole garlic cloves, white wine, thyme and cream.

By Meredith Deeds

chickenfrenchbraisedinner
Illustration of Chicken Provencal
Illustration

Ingredients

  • 3 heads garlic, about 40 cloves
  • 8 bone-in chicken thighs, 7 to 8 oz. each, trimmed
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 4 sprigs fresh thyme

Steps

1Blanch and peel the garlic

  1. Separate the cloves of 3 whole heads garlic.
  2. Drop the garlic cloves into a pot of boiling water for 2 minutes (1 or 2 minutes longer if the cloves are large).
  3. Drain the garlic and let cool for a few minutes.
  4. Peel the garlic and set aside.

2Preheat the oven and season the chicken

  1. Preheat the oven to 350 degrees.
  2. Dry the chicken with paper towels.
  3. Season the chicken with 3/4 tsp salt on both sides.
  4. Season the chicken with 1/2 tsp freshly ground black pepper on both sides.

3Brown the chicken

  1. Heat 1 tbsp olive oil in a 12-inch ovenproof skillet or sauté pan over medium-high heat.
  2. Working in 2 batches, place 8 bone-in chicken thighs in the skillet, skin-side down, and cook until browned, about 6 to 8 minutes.
  3. Transfer the chicken to a plate, skin-side up.
  4. Repeat with the remaining chicken.
  5. Do not clean the skillet.

4Brown the garlic and build the sauce

  1. Add the garlic to the same skillet with the drippings.
  2. Lower the heat to medium and cook for 3 to 6 minutes, turning often, until evenly browned.
  3. Add 2 tbsp all-purpose flour and cook, stirring, for 1 minute.
  4. Whisk in 1 cup dry white wine.
  5. Whisk in 3/4 cup low-sodium chicken broth.
  6. Whisk in 1/4 cup heavy cream.
  7. Return the sauce to a boil.
  8. Scrape the brown bits from the bottom of the pan.

5Bake the chicken

  1. Add 4 sprigs fresh thyme to the skillet.
  2. Return the chicken to the skillet, nestling it into the liquid and keeping the skin above the surface.
  3. Transfer the skillet to the oven.
  4. Bake, uncovered, until the chicken is tender and cooked through (an instant-read thermometer inserted into the thickest part of the thighs should register 185 degrees), about 30 to 35 minutes.
  5. Remove the thyme sprigs and discard.

6Finish and serve

  1. Spoon sauce and garlic into serving bowls.
  2. Place the chicken over the top.
  3. Serve hot with French bread.