Delicious Provence-Style Garlic Lemon Chicken Recipe

Ingredients

• 4 pieces Chicken Thighs, Bone‑in, Skin‑on (about 1.5 kg total, trimmed)
• 1 large Lemon (peeled, white pith removed, sliced thinly (skinless))
• 15 cloves Garlic Cloves (peeled and germ (sprout) removed)
• 2 tablespoons Olive Oil (extra‑virgin, for browning)
• 2 tablespoons Unsalted Butter (cut into cubes, mixed with olive oil)
• 2 tablespoons All‑Purpose Flour (light dusting for chicken)
• 500 ml White Chicken Stock (store‑bought or homemade, low‑sodium)
• 200 ml Dry White Wine (preferably a dry Sauvignon Blanc)
• 2 small Shallots (thinly sliced)
• 1 leaf Bay Leaf (whole, for aromatics)
• 1 teaspoon Mixed Provencal Herbs (dried blend (thyme, rosemary, oregano))
• 150 ml Heavy Cream (optional) (adds richness; omit for a lighter sauce)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Lemon

   Peel the lemon, removing all zest and the white pith. Slice the flesh into thin, skinless rounds.

   Time: PT5M

2. Prepare Garlic

   Peel 15 garlic cloves and cut off the green germ (sprout) from each clove.

   Time: PT5M

3. Season and Dust Chicken

   Pat chicken thighs dry, season generously with salt and pepper, then lightly dust each piece with flour.

   Time: PT5M

4. Stabilize Stock and Infuse Garlic

   In a saucepan, bring the chicken stock to a rolling boil. Add the peeled garlic cloves, let simmer for 1–2 minutes, then remove from heat and set aside.

   Time: PT5M

   Temperature: boiling

5. Brown the Chicken

   Heat olive oil and butter in the Dutch oven over medium heat. Add chicken pieces, cooking about 5 minutes per side until nicely golden.

   Time: PT10M

   Temperature: medium heat

6. Remove Chicken and Trim Fat

   Transfer browned chicken to a plate. Spoon off excess fat, leaving a thin layer for flavor.

   Time: PT2M

7. Deglaze with Shallots and Wine

   Increase heat to high, add bay leaf and sliced shallots, sauté 1–2 minutes until fragrant. Pour in the white wine, stirring to lift browned bits, and reduce until the liquid is half its volume and slightly syrupy.

   Time: PT5M

   Temperature: high heat

8. Add Stock and Garlic

   Stir the prepared stock‑garlic mixture into the pot, bring to a boil, and let reduce for a few minutes.

   Time: PT5M

   Temperature: boiling

9. Preheat Oven

   While the sauce is reducing, preheat the oven to 190°C (375°F).

   Time: PT10M

   Temperature: 190°C

10. Combine Chicken, Lemon, and Herbs

    Return the chicken to the pot, nestle the skinless lemon slices among the pieces, sprinkle mixed herbs, and season with a pinch of salt and pepper. Drizzle a little extra olive oil over the top and stir gently to coat.

    Time: PT5M

11. Braise in the Oven

    Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 40–45 minutes, until the chicken is tender and cooked through.

    Time: PT45M

    Temperature: 190°C

12. Finish the Sauce

    Remove the chicken and keep warm. Return the pot to the stovetop, bring the sauce to a boil and reduce until it coats the back of a spoon (about 3–5 minutes). If a creamy sauce is desired, stir in 150 ml heavy cream and simmer an additional 3 minutes.

    Time: PT5M

    Temperature: boiling

13. Plate and Serve

    Arrange the chicken on a shallow serving dish, spoon the sauce over, and garnish with fresh herbs and a few extra lemon ribbons.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

6 g

Fat

22 g

Fiber

1 g