Serious Eats: Recipes

Dinner Tonight: Provencal Sauteed Chicken with Rosemary and Garlic

Shallots, butter, wine, rosemary, and garlic: you can hardly get more French than that. Sometimes a good dinner is not about expanding your palate with new cuisines and exotic ingredients; sometimes the ticket is what's familiar and guaranteed to be delicious.

I knew I was in good hands with Pierre Franey when I found this recipe in his book Cooking in France, companion to his PBS television series. A Frenchman with a deep love for his home cuisine, his recipes relied on good technique and classic flavors.

What's important with this recipe is cooking the chicken skin-side down for at least ten minutes, which crisps up the skin into a mouthwatering golden brown. The smooth, rich sauce—a buttery elixir of chicken juices, mellow garlic, fragrant rosemary, and white wine—needs that crisp counterpoint. I was amazed how this recipe transformed the lowly chicken breast into great cuisine.

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