Braised Chicken with Herbes de Provence and Lemon

Name: Braised Chicken with Herbes de Provence and Lemon
Yield: Serves 4 to 6
Ingredients: 1/2 cup, table salt, for brining; 1 1/2-2 pounds, bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass; 1 1/2-2 pounds, chicken leg quarters, trimmed and each cut crosswise into 2 pieces of equal mass; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 3 , garlic clove, minced; 2 teaspoons, herbes de Provence; 1 teaspoon, pepper; 1 tablespoon, all-purpose flour; 1/3 cup, dry white wine; 3 tablespoons, minced fresh parsley; 3/4 teaspoon, grated lemon zest plus 1 tablespoon juice

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Appears in Cook's Illustrated March/April 2019

Main Courses

Chicken

SERVES4 to 6

WHY THIS RECIPE WORKS

For well-seasoned, juicy braised chicken pieces, we started by brining about 4 pounds of bone-in, skin-on drumsticks, thighs, and halved chicken breasts. We then browned the drumsticks, thighs, and larger breast pieces to create a flavorful...

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