CHICKEN PROVENCAL
Steps:
- Cut carrots on bias, 2 ½ inches long set aside. Peel potatoes, quarter, set aside in water. Prepare shallots, set aside. Preheat oven to 400. Clean and dry chicken. Season chicken with thyme first generously on both sides. Then salt and pepper, and then lightly flour, both sides. In fry pan/skillet, sauté whole garlic in 3 T olive oil, when golden remove and place in roasting pan. Reduce chicken stock, start with 4 C. In batches, brown chicken in skillet, skin side first garlic flavored olive oil on medium high heat and add one T butter if the chicken is not getting golden. You want to get it golden crispy on the skin side, and less concerned with the under side. Place cooked chicken in an ovenproof roasting pan. If you find the bottom of the skillet getting overly browned, pull the chicken out, throw ¼ C of wine/chicken stock and scrape bits into the roasting pan, wipe out skillet. After browning chicken, sometimes the chicken renders more fat, remove all but 3 T. Saute shallots till almost golden. Deglaze pan with wine, scrape brown bits, reduce in half, then add chicken stock. Pour the chicken stock mixture in the bottom of the roasting pan to a half inch deep. Add thyme sprig and bay leaf. Place chicken in pan, intermingle the potatoes and carrots leaving thigh skin and edges of potatoes and carrots exposed, out of the liquid. Pour remaining liquid in the pan till at least half way up the sides of the thighs. Place in oven on the upper rack, for 15 to 20 minutes till the edges of start to brown, then reduce to 325 for 45 minutes. While cooking, make a rue, by using 2T of each butter and Wondra/flour. On the range place the roasting pan on medium heat. Gently clear an area then pan of chicken/potatoes/carrots, and whisk in 1 T of rue to thicken. On the other side of the roasting pan do the same. Serve.
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