Poulet Provencal
12 bone –in ,skin-on chicken thighs
2 teaspoons kosher salt
1.5 tsp ground black pepper
¾-1 cup all purpose flour
4.5 tablespoons olive oil
3 tablespoons Herbs of Provence
3 small lemons quartered
12 – 15 garlic cloves peeled
9 shallots peeled and halved
¾ cup dry vermouth
prep
1)preheat oven to 400
2)season chicken with salt and pepper. Put flour in plastic bag-put chicken in and dredge
3)swirl oil in large roasting pan-place chicken in, skin side up. Season the chicken with the Herbs of Provence..Distribute garlic, shallots, and lemon around the chicken.. Then add vermouth to pan
4)place in oven 25-30 min. check baste with pan juices, add more vermoujth if dry. continue roasting another 25-30 min. chicken should be cooked through and skin crisp
5) serve garnish with sprigs of thyme