Honey and the herbs found in this French Mediterranean blend make for an ideal partnering. Add in fresh, tender chicken breasts, coat them in the silky, herbaceous, and subtly sweet gravy, and be prepared to be smitten.
2 whole chicken legs
2 bone-in split chicken breasts
4 TB. butter, melted
3 TB. honey
2 tsp. sea salt
2 tsp. Herbs de Provence
Several grinds of black pepper
1 cup white wine
2 TB. all-purpose flour
1/2 cup chicken stock
1. preheat oven to 420 degrees
2. rinse chicken under cold running water. pat dry.
3. whisk the melted butter, honey, sea salt, Herbs de Provence, and black pepper in a medium-sized mixing bowl.
4. place chicken pieces in a large cast-iron skillet. pour sauce over the chicken, and toss with tongs to coat.
5. leave chicken skin side up. pour white wine into the pan.
6. place skillet in oven. cook for 45 minutes.
7. remove pan from oven. using tongs, transfer the chicken onto a separate plate.
8. return skillet to stovetop. cook remaining juices over medium high heat for 3 minutes until some of the liquid is cooked off.
9. add flour to the skillet; stir constantly for 1 minute.
10. add the chicken stock; stir constantly for a couple minutes until it reaches a thickened gravy-like consistency.
11. Drizzle gravy over the reserved chicken pieces and serve.