French Peasant Chicken
Sometimes holidays can be a little overwhelming. The stress of getting everything done on top of our already busy lives can sometimes make you a little more naughty than nice.
Don’t lose your joy, but rather take a moment and make time to enjoy this wondrous season. Many churches offer a Longest Night service for prayer and meditation on the shortest day of the year, which falls on Dec. 22 this year, and it’s wonderful to just sit in quiet and really contemplate the true meaning of the season.
After a little relaxation for your spirit, an energy boost may be in order. The sights, sounds, aromas and tastes of Christmas can be invigorating.
A walk through any of the beautiful natural areas that are prevalent in the region is great for breathing in fresh air and pine, or a stroll through any of the quaint downtowns in eastern North Carolina offer an opportunity to savor the festive vignettes of the shops with a seasonal hot drink in hand and perhaps something from a sweet shop is a little indulgence well worthwhile.
Food is an important way to recharge. A meal can delight all of your senses, and the aroma can spark fond, comforting memories.
According to Scientific American, diets high in fruits, vegetables, protein and good fats may help prevent depression. And during the holidays, a healthy, fragrant, savory meal is sustenance for both your body and soul.
The aroma of a chicken dinner rich with herbs roasting in the oven can be both soothing and satisfying after a long day, especially when the dinner comes together quickly and is easy on the budget.
I hope you take a little time to fill your senses with the joys of this fleeting season. I have included a recipe for French peasant chicken that can be made as a meal in a pan or alone with a nice green salad and crusty bread. It is sure to warm your soul.
Enjoy!
French Peasant Chicken
Serves 4
INGREDIENTS
8 chicken thighs
1 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons Herbes de Provence
2 lemons
10 cloves garlic, peeled and whole
8 shallots, thinly sliced
1 cup dry sherry or white wine
¼ cup chicken stock
1 tablespoon chicken demi-glace
1 teaspoon thyme
Salt and freshly ground pepper to taste
PREPARATION
Preheat oven to 400 degrees. Heat a large oven-proof skillet and add olive oil.
Season the chicken with Herbes de Provence, salt and pepper. Add the flour to a shallow bowl and lightly season with salt and pepper. Dredge the chicken in the flour, shaking off any excess. When the oil in the skillet is hot and shimmering, place the floured chicken skin side up into the pan and brown, turning as needed. Remove the pan from heat.
Add the juice of one lemon. Slice the remaining lemon thinly and sprinkle over chicken. Add the whole garlic cloves, sliced shallots, chicken stock, bouillon paste and wine to the pan, stirring gently. Sprinkle the chicken with thyme.
Roast for 25 minutes. Rotate pan and spoon the pan liquid over the chicken, and roast for another 25-30 minutes. The skin should be crisp, and the meat cooked through to 165 degree. Cover with foil if too brown while cooking.
Note: To make this a meal add quartered baby red potatoes and sliced carrots tossed in olive oil, salt and pepper to the pan with the chicken before roasting, or broccoli flowerets tossed in oil, salt and pepper the last 10 minutes of cooking.