LEMON & GARLIC CHICKEN
A simple chicken recipe showcasing tastes of Provence with a vibrant and zesty lemon infused flavour. 
This recipe draws inspiration from the stunning lemon festival celebrated in the enchanting town of Menton, nestled within the picturesque region of Provence. I think it captures the essence of this festive occasion with its vibrant and zesty lemon-infused flavor. Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients. When it comes to the sauce, you have two options at your disposal. You can enjoy it in its purest form, for an authentic flavor, or add cream to mellow the zestiness of the lemon. The choice is yours, as both variations are delicious!
INGREDIENTS
Serves 4
Preparation time: 10 minutes
Cooking time: 35-40 minutes
6 chicken thighs
Salt and pepper to season
1 tbsp flour
1 tbsp unsalted butter (to cook the chicken)
1 tbsp of olive oil (to cook the chicken)
2 bay leaves
1 shallot, finely diced
All the cloves from 1 garlic bulb, sliced and germs removed
500 ml white chicken stock
50 ml (1.7 fl oz) of white wine
1 tbsp dried mixed herbs
1 lemon, skin and white part peeled, then sliced
Up to 150 ml heavy cream (optional)
Parsley or thyme, to garnish (optional)
MISE EN PLACE
Season the chicken thighs with salt and pepper, and dust them with flour.
Bring the stock to a gentle boil and add the garlic slices and leave to simmer for 5 minutes. Remove from heat and set aside.
Method
Heat the oil in a Dutch oven over medium-high heat. Add the chicken pieces and sear them until golden brown on all sides (approximately 5 minutes per side). Once done, transfer the chicken to a plate and reserve the excess cooking fat in a small bowl.
Reduce the heat to medium and add the bay leaves to the pot. Once hot, add the shallots and cook for a few minutes, stirring constantly.
Deglaze the pot with wine and cook for a few minutes until the liquid becomes slightly syrupy, then add the stock and bring to a boil.
Preheat the oven to 190 degrees Celsius / 400 degrees Fahrenheit.
Season the stock, then add the herbs and lemon pieces. Return the chicken thighs to the pot and moisten them by drizzling with the reserved cooking fat. Cover with a lid and cook in the preheated oven for 35 to 40 minutes.
Once the chicken is cooked, remove it from the pot and set it aside.
Finish the sauce on the stove by bringing the liquid to a gentle boil and reducing it for a few minutes to concentrate the flavor and thicken the sauce slightly.
For the purists, ladle the sauce over the chicken as is. For a creamy sauce, add an equal amount of cream (up to 150 ml) to the sauce. Bring the sauce to a boil and reduce it until it is thick enough to coat the back of a spoon. To finish, taste the sauce and adjust the seasoning to your liking.
Transfer the chicken to a serving dish, ladle the sauce over, and garnish with fresh herbs and thin slices of fresh lemon.
TIP
· Use a brown chicken stock to add a meatier taste and deeper colour to the sauce.