French Roasted Chicken Thighs

The Green City Market Cookbook

https://www.cutoutandkeep.net/projects/french-roasted-chicken-thighs • Posted by Agate Publishing

This is a succulent roasted chicken dish with classic flavors and a traditional preparation.I love to make it because everyone enjoys it so much! I prepared it several years ago for a birthday party in the south of France using the famous Bresse chicken breed from the Rhône-Alpes region and herbes de Provence, both from the local market. Ever since then I use only fresh Green City Market chickens and local herbs; it makes all the difference. With good bread and wine, it is even more delicious. —Elizabeth Crawford, customer Prep time: 20 minutes Cook time: 55 minutes Makes 4 servings

You will need

1 Medium Onion , coarsely chopped 1 Head Garlic , cloves separated, unpeeled 2 lbs Bone-in Chicken thighs, excess fat trimmed (about 8 thighs) 8 Medium Red Potatoes (about 11/2 pounds) 2 tbsp Dijon Mustard 1 tbsp Herbes De Provence or 1 teaspoon each dried rosemary, thyme and marjoram 1 tsp Sea Salt 1 tsp Freshly Ground Black Pepper ½ cup Chicken Broth or stock ½ cup Dry White Wine

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Description

This is a succulent roasted chicken dish with classic flavors and a traditional preparation.I love to make it because everyone enjoys it so much! I prepared it several years ago for a birthday party in the south of France using the famous Bresse chicken breed from the Rhône-Alpes region and herbes de Provence, both from the local market. Ever since then I use only fresh Green City Market chickens and local herbs; it makes all the difference. With good bread and wine, it is even more delicious. —Elizabeth Crawford, customer Prep time: 20 minutes Cook time: 55 minutes Makes 4 servings

Instructions

1. Preheat the oven to 350°F.

2. In a 13 °— 9-inch baking dish, arrange the onion and garlic cloves. Arrange the chicken, skin side up, on top of the onion mixture. Place the potatoes around the chicken.

3. Spread the mustard evenly over the chicken. Sprinkle the herbes de Provence, salt, and black pepper over the chicken. Pour the broth and wine over the chicken and cover the dish tightly with foil.

4. Bake for 30 minutes. Remove the foil and raise the oven temperature to 400°F. Continue baking for 20 to 25 minutes, basting the chicken with the juices from the dish twice, until the chicken is golden brown and the internal temperature reaches 160°F. Remove from the oven.

5. Transfer the chicken and potatoes to a serving platter and tent with foil to keep them warm.

6. Into a medium saucepan over high heat, pour the juices from the baking dish through a strainer. Discard the solids from the strainer. Bring the juices to a boil.

7. Reduce the heat to medium and simmer for 6 to 8 minutes, until the sauce has reduced to 3/4 cup. Remove from the heat.

8. Transfer the sauce to a serving pitcher and serve separately with the warm chicken and potatoes.