Herbes de Provence Spice Blend
- 1 3 – 4 pound chicken, cut up Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 head garlic, cloves separated and peeled (about 20 c loves)
- 2 teaspoons dried herbes de Provence
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 1 tablespoon fresh snipped parsley
- 1 tablespoon freshly grated lemon peel
Preheat the oven to 350°F. Season chicken with salt and pepper. Heat the butter and olive oil; add the chicken and cook. Transfer chicken to a plate and drain off all but 1 tablespoon fat from pan. Reduce the heat to medium. Add the garlic cloves and cook. Add the herbes de Provence, white wine and chicken broth to the pan; bring to a boiling, scraping up the browned bits in the bottom of the pan. Return chicken to braiser, skin side up. Cover the braiser, slide it into the oven, and bake for 20 minutes. Baste the chicken with the pan juices. Bake, uncovered until the chicken is tender. Remove chicken to a serving platter; cover with aluminum foil to keep warm. Set the braiser over medium-high heat. If it looks like there’s less than 1/2 cup pan juices in the pan, add enough additional wine to equal about 1/2 cup. Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work. Add the lemon juice. Whisk in the butter, 1 tablespoon at a time, until incorporated.
Top each serving with some of the sauce. Sprinkle the parsley and lemon peel over all.