High-roast herbs de provence chicken leg quarters over a creamy lemon white wine sauce with shallots and fresh garlic.
For the chicken
- 4 large chicken leg quarters, trimmed of excess fat and skin
- 1 tablespoon kosher salt, plus more if needed
- 1/2 teaspoon black pepper, plus more if needed
- 1 teaspoon granulated garlic
- 1 tablespoon herbs de provence
- 2 tablespoons olive oil
For the Lemon White Wine Cream Sauce
- 4 tablespoons butter, divided
- 1/2 teaspoon herbs de provence
- 1/2 teaspoon crushed red pepper flakes
- 3 shallots, sliced thin
- 5 cloves garlic, sliced thin
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme
- Zest of one lemon
- Juice from half a lemon, about 2 tablespoons
- 1/2 cup white wine (I used chardonnay)
- 1 cup heavy cream
For the chicken
Preheat oven to 400 degrees.
Allow chicken to come to room temperature at least 30 minutes before proceeding, it will help it cook more evenly.
Gently rinse off chicken with cold water, removing any surface gunk. Pat skin of chicken dry with paper towels, and remove any excess skin and fat pockets. Also remove any leftover guts and/or kidney’s if needed. Place chicken skin-side down, with the flesh facing up.
Sprinkle an even amount of kosher salt, black pepper, granulated garlic, and herbs de provence all over the chicken. Lightly drizzle olive oil over the herbs and spices, and massage it into the meat thoroughly. Flip chicken over, skin-side up, and drizzle a little olive oil over the skin, about a teaspoon. Rub it over the skin thoroughly. Sprinkle a good amount of kosher salt and black pepper over the oiled side. Place chicken, flesh-side down on a baking sheet. Arrange the leg quarters so that the ends of the legs are in the center, which will prevent them from over-cooking in the oven.
Roast for 45 to 50 minutes, or until the internal temperature chicken reads 170 degrees, and the skin is crispy and golden. Remove the chicken from the oven and allow it to rest 5 to 10 minutes. Serve with the lemon and white wine cream sauce.
For the cream sauce
In a 12-inch skillet, melt the butter over medium-heat. Add the herbs de provence and crushed red pepper flakes. Let the mixture sizzle and infuse for about a minute or two. Add the shallots, a good pinch of kosher salt and black pepper, and saute until softened — about 5 minutes. Add the garlic, and continue to saute for an additional 3 minutes, or until the garlic is a very light toasty brown around the edges. You may have to add additional olive oil or butter during this process to keep the aromatics well-lubricated. If your shallots and/or garlic is browning too quickly, simply reduce the heat. Toss in the fresh thyme, and stir around for about 10 seconds. Be careful with this step, fresh herbs react to hot oil/butter and splattering can happen.
Pour in the white wine, scraping up any bits that may be on the bottom of the pan. Reduce the heat to medium-low and allow the wine to reduce just slightly, about 2-3 minutes. Again, if your wine is reducing too quickly, lower the heat. Add the heavy cream, and stir to combine. Allow the mixture to come to a gentle simmer, then reduce heat to low. Add the lemon zest, and season with kosher salt and black pepper. When the mixture is smooth and creamy, add the lemon juice. Stir to combine, taste and adjust seasoning. When it’s perfect, turn off the heat and serve with the chicken.
About 15 minutes before the chicken is done roasting, start working on the cream sauce.