Herbs de Provence Chicken

Last summer my SIL gave me a jar of Herbs de Provence from Penzey’s spices (see note below).  I had no clue how to use it but finally got tired of it standing on top of the refrigerator, giving me disapproving looks as I reached past it one more time to get to the cayenne pepper, tarragon or whatever herb I was using. I finally opened the jar, took a sniff and got a vibe that was almost as much Italian as it was French. Still not knowing what to do with it, I decided on a marinade.  It turned out pretty well and made the all of Casa Apathy smell divine fucking wonderful.  This is good on it’s own but is also outstanding when the chicken is cut up and added to a salad

    Herbes de Provence Chicken

Ingredients
2/3 cups Herbes de Provence
1 cup lemon juice (lime also works)
1 1/2 Tbs chopped garlic
5-6 boneless, skinless chicken parts of your choice

Directions
Combine lemon juice, garlic and herbs in a big-ass freezer bag and moosh it around until it’s well mixed. Add the chicken and seal the bag, leaving as little air as possible inside. Marinate in the fridge for as long as 24 hours.

Remove chicken from the bag and allow to drain (do NOT rinse).  Place the chicken in a baking pan and bake in a 350 degree oven for 20-30 minutes or until done.  My guess is that you could also grill them as long as the coals aren’t hot enough to burn the herbs that cling to the meat. 

Note: There are any number of recipes for Herbs de Provence if you’re inclined to bypass the middlemand and make your own blend.  A simple and serviceable recipe is here http://frenchfood.about.com/od/dressingpreservessauces/r/herbesdeprov.htm .  or try this one:  http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe/index.html

Posted by Mike on Thursday, April 16, 2009 at 01:29 PM
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