CHICKEN AS IN PROVENCE (POULET AU PROVENCE)
Steps:
- Brown the chicken in a 12-inch skillet with the butter and olive oil. Season chicken with salt and pepper. Set chicken aside. Reduce heat to medium and spread garlic cloves in a layer in the skillet. Sauté for about 10 minutes or until cloves are lightly browned. Return chicken to pan (do not remove the cloves). Slowly pour in the chicken stock/broth and white wine; cover and continue cooking for 20 minutes or until juices run clear when thigh is pricked. Remove chicken to serving platter. Scrape the bottom of the pan to loosen the garlic. Continue cooking to reduce sauce as needed. Remove the sauce and pour over the chicken. Serving with rice is recommended to catch the extra juice.
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