|Copyright 2013 LtDan'sKitchen blogs|
The dish uses chicken pieces that gets poached, then deboned and then browned in butter. I decided to use chicken thighs to maximize the flavor and that it tends to retain it's shape during the cooking process. The lemony sauce pulls the whole dish together and I prepared it a bit differently so it looks less yellow and more like brown gravy. Definitely a meal for Sunday lunch, it is best served with rice pilaf or a good piece of crusty bread.
Chicken ala Providence - Adapted*
2-3 lbs chicken thighs
2 bay leaves
1 stalk of parsley + extra for garnish
4 medium-sized carrot, cubed
2 medium onions, quartered
1 tsp Herbes de Provence
4 tbsp olive oil
6-8 cups chicken broth
1 cup flour + 2 tbsp flour
2 egg yolks
1 tbsp lemon juice
6 tbsp unsalted butter
8 slices of bacon, cut into 1-inch strips and fried
2 tbsp chopped parsley
1. Poach the chicken pieces in a small pot at medium heat with enough broth
to cover them. Add the bay leaves and bring to a boil. Simmer and cook
until the chicken is tender but not falling off the bones. Remove the
chicken pieces and save 2 cups of the broth.
2. When the chicken is cool enough to handle, remove the skin and the bones.
Dredge with flour and brown in a skillet over medium low heat in 4 tbsp
butter in batches. Add olive oil if more is needed to brown the meat.
3. Preheat the oven to 350°F. Saute the onion and carrots in the pan
drippings and cook until slightly browned on the edges. Season with salt
and pepper and the Herbes de Provence. Remove from the heat and set
4. In the same skillet, melt the remaining unsalted butter over medium heat
and add the 2 tablespoons of flour. Add the reserved broth and continue
stirring until thick and smooth. Add the lemon juice. Turn off the heat and
whisk in the two egg yolks quickly to prevent them from being scrambled.
Season to taste with salt and pepper.
5. In a 9x13 baking dish, arrange the browned chicken pieces and scatter the
onions and carrots all around. Pour the lemon sauce over and bake for
about 20 minutes.
6. To serve, garnish with the crispy bacon and the chopped parsley.
* Eileen Tighe: Editor, Woman's Day Encyclopedia Volume 3, Fawcett Publications Inc., New York: 1966.