Cooked slow in a sauce of white wine and herbs de provence and topped with an herbed sauce, this chicken dish is simple yet flavorful.
2 chicken easts, cut in half
4 Tbsp. melted butter
3 Tbsp. honey
2 Tbsp. herbs de provence
1 cup white wine
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Preheat oven to 425 degrees. Place chicken in the pan. In a small dish, combine butter, honey and herbs de provence. Pour the mixture on top of the chicken. Top with white wine. Bake in the oven for 45 minutes until chicken is cooked through. Top with herb sauce.
For sauce:
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken oth
3 Tbsp. herbs de provence
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Melt butter in a small sauce pan over medium heat. Once melted, add in flour and whisk to form a paste. Slowly add in chicken oth, whisking constantly. The oth will thicken a bit. Add in herbs and whisk to combine. Ladle over chicken. Serves 2
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