Roasted Chicken Provençal
Chicken dredged in flour, roasted with vermouth. The sauce makes itself.
Timing note: 60 min
Roasted Chicken Provençal
Chicken dredged in flour, roasted with vermouth. The sauce makes itself.
Timing note: 60 min
The 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
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The Setup
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
The Mise en Place
5Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Pantry (0/2)
Other (0/1)
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.
The Method
DREDGE
COAT the chicken in the seasoned flour. Shake off excess.
A light dusting only. We aren't making fried chicken.
ARRANGEMENT
Place chicken in a roasting pan. Nestle shallots, garlic, and lemon wedges around it.
BASTE
Drizzle with oil. ROAST at 400°F (200°C) for 20 minutes.
LIQUID
Pour vermouth around the chicken (not on top). ROAST another 30-40 minutes.
The liquid should bubble and thicken into a gravy. The chicken skin should be crisp.
The liquid should bubble and thicken into a gravy. The chicken skin should be crisp.
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