Saturday, September 25, 2010
The chicken broth will basically steam the chicken and infuse it with the rosemary and herbes de provence.
4 large chicken breasts, with skin and bones attached
1 large white onion, diced
5 celery stalks, diced
3 cloves of garlic, diced
5 large carrots, cut into 1 inch pieces
5-6 medium/large red potatoes, quartered
2 cups chicken broth
1 tablespoon Herbes de Provence
3 - 2 inch sprigs of rosemary
3 cups of flour
1/4 cup vegetable or canola oil
Salt & Black Pepper
Preheat oven to 400 degrees.
In a large dutch oven or deep covered baking dish heat the oil over medium-high.
Mix together in a large bowl add flour, 1 teaspoon of salt and 1 teaspoon of pepper. Mix around.
Dredge each chicken breast in the flour, coating all over.
Place chicken in the hot oil, skin side down and cook until brown. You are not cooking the chicken completely with this step, only looking to get some color on the skin.
Remove the chicken from the pot and set aside.
Add the celery, onion and garlic to the oil and saute for 10 minutes then add the carrots and potatoes.
Cook for another 10 minutes. Season with a little salt and pepper.
Sprinkle half of the Herbes dre Provence on the vegetables.
Assemble the chicken breasts on top of the vegetables and pour the chicken broth over the chicken.
Sprinkle the rest of the Herbes de Provence on the chicken, season with a little salt and pepper.
Stick the rosemary sprigs down in between the chicken breasts. These will be removed after cooking.
Cover the pot and place in the oven and cook undisturbed for 45 minutes. Remove from oven and let sit covered for 10 minutes. Place 1 chicken breast on a plate and with tongs or a slotted spoon plate the potatoes and carrots. A little butter on the veggies is a good idea.