Time: 1 hour.
Complexity: easily
Servings: 4

A dish with the aromas of Provence. It's very accessible in both ingredients and preparation; everything you need is easily found at your local supermarket. Pre-preparation is minimal, and the cooking time is quick. It contains everything you need—very tender meat, bread, and a flavorful sauce—but you can also add a side dish of your choice.

Ingredients:

• 8 chicken thighs
• 1 head of garlic, separated into cloves and peeled (about 20 cloves)
• 3 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 2 tsp Provencal herbs
• 1 teaspoon flour
• 1/4 chicken broth
• 0.5 lemon, squeeze out the juice
• Bread for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken thighs, Provencal herbs, lemon juice, garlic

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Preparation:

Step 1
• Rinse and pat dry the chicken thighs. Season generously with salt and pepper and set aside on a cutting board while you prepare the garlic.
  
  In a large ovenproof skillet over medium heat, cook the garlic in the olive oil and butter mixture, stirring occasionally. Cook for about 10 minutes, until the garlic is lightly golden. Remove the garlic. Increase the heat to medium-high and cook the chicken thighs, skin-side down, until the skin is golden and crispy, about 5 minutes.
Step 2
• Preheat oven to 170°C.
  
  Turn the chicken thighs over and sprinkle with herbes de Provence. Add the garlic cloves and return the hot pan to the oven. Bake until the chicken is cooked through, about 25 minutes. When done, transfer the chicken and garlic to a serving platter.
Step 3
• Place the pan over medium-high heat and add the flour, stirring until completely dissolved. Deglaze the pan with the broth and lemon juice. Pour the resulting sauce over the chicken on a platter, and serve with bread for dipping and spreading the garlic.

Votes: 23