Provençal Beer Chicken
Provençal Beer Chicken, five minutes prep and perfect for weeknights or dinner parties!
This is what happens when I get excited without thinking. I’m just finishing up the back-and-forth-editing phase with my publisher for my next book. The vegetarian book I finished writing this summer (you guys, I love it. I can’t wait to show it to you), so as a celebration I made chicken.
Yes, let that sink in. I made CHICKEN to celebrate my "cooking with beer and in-season produce" vegetarian cookbook. I don’t make sense, you guys know that. Like how I decided to make homemade candy the day after Halloween, or when this happened.
But, the thing is, good food is good food. Sometimes that food has meat in it, sometimes it doesn’t. Roast chicken is one of my favorite ways to feed people, no matter the season. And this beer chicken was perfect: 5 minutes prep, and tastes fancy. I hope you like it. Unless you’re vegetarian, in that case, I apologize. But I do have an entire book headed your way, so I hope you forgive me.
- 3 tablespoons olive oil
- 6 cloves garlic, peeled
- 2 large shallots, peeled and thinly sliced
- 1/3 cup beer (pale ale or pale lager, I used Odell Colorado Lager)
- 2 cups grape tomatoes
- ¼ cup kalamata olives, pitted
- 2 teaspoons kosher salt, divided
- 2 sprigs of thyme
- 1 sprig rosemary
- 1 teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons herbs de Provence
- 4 chicken leg quarters, bone-in, skin-on
- Rice or pasta for serving.
- Heat the oven to 400°F.
- In a baking dish add the olive oil, garlic, shallots, beer, tomatoes, olives and 1 teaspoon salt, stir to combine. Add the sprigs of thyme and rosemary.
- Combine the pepper, flour, herbs de Provence in a shallow bowl.
- Sprinkle the chicken on all sides with remaining salt. Dredge the chicken in the flour until well coated on all sides.
- Add the chicken on top of the tomatoes in a tight, even layer.
- Bake, uncovered, until the chicken is cooked through and skin is golden brown, about 45 minutes, basting with pan juices two or three times during cooking.
- Serve over rice or pasta.