I was spending an afternoon with my family in Napa and we made a pit stop on the way home at Nut Tree Farm to get an ice cream at Fenton’s. We were walking around and stopped into Border’s and I was leafing through Where Women Cook. It is a beautiful (albeit expensive) magazine featuring, you guessed it, women who cook. I saw this Herbes de Provence Chicken recipe and needed to make it ASAP. I love a roast chicken or turkey, but a sweet and savory one? Done and done.
So I am getting ready to buy the magazine and heading toward the checkout line. I hear a scream. And then more screaming. A familiar scream. It is the sound of my almost 3 year old starting to lose it in the store. You know what I am talking about, kicking and screaming, the works. So much fun out in public. So I do what any mom would do, take a picture of the desired recipe with my iPhone and run out of the store with my screaming kid. The only problem is that I cannot for the life of me find who wrote the recipe. I looked at the magazine’s website, no luck. I went back to a book store to buy the magazine. Sold out. I am forever grateful for the person that wrote this recipe and I am terribly sorry that I cannot credit you properly.
This chicken is moist and flavorful. It smells divine when it is cooking and the gravy that it makes is nothing short of perfection. This recipe is for sure a keeper and will be gracing my dinner table for years to come.
4 bone in and skin on chicken breasts (you could also use parts, but I like white meat)
4 Tablespoons melted butter
3 Tablespoons honey
2 teaspoons salt
freshly ground pepper
2 teaspoons Herbes de Provence
1 cup white wine
2 Tablespoons flour
1/2 cup chicken stock
Rinse the chicken and pat dry. Put the chicken in a cast iron pan.
Whisk together the melted butter and honey.
Add the Herbes de Provence, salt, and pepper. Herbes de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs.
Pour the honey mixture over the chicken. Toss the chicken to coat.
Pour the wine over the chicken.
Bake the chicken in a 425 degree oven for about 45 minutes. If it starts to get dark like this, cover it with tin foil. It is not burnt, but the honey will turn color quickly. Make sure that your chicken is cooked through before you take it out.
Take the chicken out of the pan and let rest on a plate.
Put the remaining juices on the stove and boil over medium to high heat for about 3 minutes.
Whisk the flour and chicken stock into the pan juices. Whisk constantly, until it thickens, about 3 minutes. I have a confession, mine got completely lumpy. I put it through a strainer and no one was the wiser.
Pour some of the gravy over the chicken. I served mine with some wild rice, roasted carrots, and cornbread.