Roasted Chicken Provençal
Chicken dredged in flour, roasted with vermouth. The sauce makes itself.
18 min active, 60 min total
Timing: 60 min
Roasted Chicken Provençal
Chicken dredged in flour, roasted with vermouth. The sauce makes itself.
18 min active, 60 min total
Timing: 60 min
Key move
This recipe is genius because it skips the "make a roux" step. By dusting the raw chicken in flour before roasting, the flour mixes with the rendering chicken fat and the vermouth to create a silky, thickened sauce right in the pan. It’s a braise-roast hybrid.
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The Setup
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
The Mise en Place
5Your prep station before cooking begins
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Sauce is lumpy/pasty.
You used too much flour on the dredge. Shake it off better next time.
Garlic burnt.
Keep the garlic submerged in the liquid/fat, not exposed on top of the chicken.
Chef's Notes
Pat chicken completely dry with paper towels before roasting for crispier skin.
Tuck lemon halves and garlic cloves under the chicken to infuse flavor and prevent burning.
Serve with crusty bread to soak up the flavorful pan juices.
Chop vegetables and mix herbs the day before for quicker assembly.
The Method
DREDGE
Coat the chicken in the seasoned flour (¼ cups). Shake off excess.
Clumping flour: Too much flour creates a pasty, gummy texture instead of a silky sauce. Shake off all excess.
Chicken is lightly coated in flour.
ARRANGEMENT
Place chicken in a roasting pan. Nestle shallots, garlic, and lemon wedges around it.
Crowding: Do not stack the aromatics; they must touch the pan to caramelize properly.
Chicken is in the pan, aromatics are arranged around it.
BASTE
Drizzle with oil. Roast at 400°F (200°C) for 20 minutes.
Uneven browning: Ensure the oven is fully preheated before roasting to achieve immediate color.
Chicken is roasting, initial browning is occurring.
LIQUID
Pour vermouth around the chicken (not on top). Roast another 30-40 minutes.
Soggy crust: Do not splash liquid onto the chicken skin or the flour will wash off instead of thickening.
Vermouth has been added, chicken is continuing to roast.
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