BRAISED CHICKEN WITH GARLIC, LEMON, AND HERBS DE PROVENCE INFUSED SEA SALT

1          3-1/2- to 4-pounds of chicken
2         tablespoons Florida Pure Herb de Provence Infused                 Sea Salt
           freshly ground black pepper to taste
3         tablespoon unsalted butter
1          tablespoon extra-virgin olive oil
2         heads of garlic, cloves separated and peeled (about                 20 cloves)
1/2      cup dry white wine
1/2      cup low-sodium chicken broth
1          tablespoon fresh lemon juice
1          tablespoon fresh parsley or thyme
1          tablespoon freshly zested lemon

 

1.  Preheat the oven to 350°F. Season chicken with 1 tablespoon salt and pepper. Heat the butter and olive oil in a 3-1/2-quart braiser or deep, oven-safe skillet with a lid over medium-high heat. Add the chicken and cook, turning often, about 10 to 15 minutes or until brown on all sides. Transfer chicken to a plate and drain off all but 1 tablespoon fat from pan.

2. Reduce the heat to medium. Add garlic cloves and cook, stirring, until they start to color (but not brown), about 2 minutes. Add the rest of the salt, white wine and chicken broth to the pan. Bring to a boiling, scraping up the browned bits in the bottom of the pan.

3. Return chicken to braiser, skin side up. Cover the braiser, slide it into the oven, and bake for 20 minutes. Take cover off and bake, uncovered until the chicken is tender and no longer pink (170°F for breasts, 180°F for thighs and drumsticks), 20 to 30 minutes more.

4. Remove chicken to a serving platter and cover with aluminum foil to keep warm. Set the braiser over medium-high heat. If it looks like there’s less than 1/2 cup pan juices in the pan, add enough additional wine to equal about 1/2 cup. Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work. Add the lemon juice. Whisk in the rest of the butter, 1 tablespoon at a time, until incorporated.

5. Divide chicken among four serving plates and top each serving with some of the sauce and additional Herb de Provence Sea Salt if needed. Sprinkle the parsley/thyme and lemon zest over all.

Maureen Cacioppo