Last weekend Mr. McC smoked 15 pounds (yes, you read that correctly) of pork shoulder. We have a recipe we adore from Esquire and I had been craving it.
After freezing half of all that deliciousness, it's still been a week of eating lots and lots of delicious pork sandwiches, pork enchiladas, pork in eggs ... you get the picture.
But still, so good. And we have a bunch for later.
Roasted Chicken Provencal
We were ready for a change of pace after all that piggy goodness, so this recipe from The New York Times sounded lovely. A friend had also highly recommended it as well.
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence (equal parts dried savory, rosemary, thyme, oregano, marjoram, fennel seed)
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving
Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.
This was lovely. I halved the recipe for our smaller family and things came out perfectly.
For the future I'd add a few other vegetables - some carrots, potatoes, more shallots to make use of the roasting pan and time. Just add more wine!
I'd also recommend going the full 30 minutes in the second half of cooking to get nice, crispy chicken.