Herbes de Provence Chicken
Lunch - Brunch - Dinner
- 4 Chicken Breasts
- 3 Tbsp Honey
4 Tbsp Herbs de Provence Olive Oil
- 2 tsp Salt
- Freshly Ground Pepper, to taste
- 2 tsp Herbes de Provence
- 1 cup White Wine
- 2 Tbsp Flour
- 0.5 cup Chicken Stock
Rinse the chicken and pat dry. Put the chicken in a cast iron pan.
Whisk together the Herbs de Provence olive oil 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 wine over the chicken. Bake the chicken in a 425 degree oven for about 45 minutes. If it starts to get too dark, cover it with 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 juice 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, for about 3 minutes.
Pour some of the gravy over the chicken. You can serve with wild rice, roasted carrots, and cornbread.