“The first step to getting the things you want out of life is this: Decide what you want.”
Chicken Provençal – A One Pan Hug
I enjoy quotes… like a lot! They arrive in my inbox daily, I follow different quote thingy-s on all sorts of social media. I’ve even got a few books of quotes. Usually, I write my weekly missive and then find a quote afterward. Every once in a while however, I read a quote which I know I will write around. This is one of those times.
It seemed rather an appropriate thought with which to begin a new year. Actually, it’s just the final bit; decide what you want. The concept is so simple and it addresses something I think many of us might be guilty of… overthinking… okay well I can’t speak for all of you, but I most certainly am guilty of overthinking.
When I read a quote as simple and direct as this one it reminds me to take a step back and look at how simple things could/should/would be if you can bring yourself to break it down to the basics… WHAT.DO.YOU.WANT?
On this particular day, I wanted comfort food and I wanted it simple, ‘cuz you know, January! As you can see I’ve made it a few times recently and it is exactly that… simple. Oh yeah, and DE-LISH!
There are tons of different possible combinations of herbs to create the traditional Herbes de Provence, but simple was required so a pre-mixed blend from a quality company is what I went with, they’re not hard to find. If you’re feeling enthusiastic however then go to town and blend your own. I would recommend sticking with a recipe for a blend from a reputable source however like maybe Jacques Pepin’s recipe for herbes de Provence
The veg choices are pretty much limitless. The first time I went sort of south of France style with a few root vegetables, some olives, lemons, garlic and thyme. The second time I went with a “what’s in the fridge” approach, but no less delicious combination of carrots, parsnips, Brussels sprouts, potatoes and beets.
And so I leave you with this simple answer to a sometimes overly complex question and a wish for a very happy 2017 to all of you.
PS. The gorgeous new backdrop was a handmade gift to me by my lovely and talented niece who clearly isn’t kept busy enough saving lives. Thanks, Heather xo
I’m skipping the menu suggestion this week as this is truly a one pot meal! The wine pairing comes again from my brother… welcome back!
- Olive oil for pan
- 1 whole chicken cut into pieces, bone-in, skin-on preferably
- ⅓ cup flour
- 2 heaping TBSP herbes de Provence
- A combination of ANY of the following chopped; potatoes, carrots, parsnips, Brussels sprouts, green beans, beets (preferably not red as they will bleed making everything beet red!) onion, shallots, garlic, olives, lemons cut into wedges. You will want to chop enough veg to roast so that each person you are serving will be getting about 2 cups cooked veg with their chicken.
- *This is a rustic dish so chopping can be rough HOWEVER it is a good idea to chop the veg into about the same size so that cook time is even.
- Heat oil in a large heavy-bottomed and oven proof pan.
- Preheat oven to 375°
- Mix flour together with about ½ the herbes de Provence
- Dredge chicken pieces in flour/herb mixture and brown over medium-high heat skin side down until golden. You will know it is time to shift them when they come away from the pan with ease. If they continue to stick, leave them alone for a bit longer. This will take about 5 or so minutes.
- Flip chicken pieces over so their skin side is up and surround with chopped veg.
- Sprinkle chicken and veg with remaining herbes de Provence.
- Bake for about 1 hour until veg are tender when pierced and chicken is cooked through.