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–+ servings
braised chicken with lemon and summer vegetables in an enamel pot with silver and black tongs

Braised Chicken with Summer Vegetables, Lemon and Herbes de Provence

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A one-pot meal with the vibrant colors and flavors of late summer, this braised chicken is a no-stress recipe but one to remember.
Course Main Course
Cuisine American
Cooking Style Braising
Diet and Health healthy-ish
Seasonal autumn, summer
Ingredient chicken
Servings 4 servings
Author Diane Brown

Ingredients

  • 1 lb green beans trimmed and cut into bite-size pieces
  • 1 lb zucchini cut in half length-wise, then into half moons
  • olive oil
  • salt & pepper
  • 1 1/4 lbs bone-in chicken thighs
  • 2 tbsp flour
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1/4 cup dry white wine
  • 2 cup good quality chicken stock
  • 2 sprigs each rosemary & thyme, and 1 bay leaf
  • 1/4 cup fresh herbs finely chopped: parsley, tarragon and basil
  • 1 lemon zested and juiced
  • 3 tomatoes blanched, peeled, seeded and cut into wedges

Instructions

  • Heat a large Dutch oven over medium-high heat, and add a bit of olive oil to the bottom.
  • Sear the green beans until browned, season with salt and pepper, and remove from the pan.
  • Heat a bit more olive oil, sear the zucchini until browned, season with salt and pepper and remove from the pan.
  • Season the chicken with salt and pepper, lightly toss with flour, and heat more olive oil in the Dutch oven.
  • Put half of the chicken in the pan and brown, then turn to brown the opposite side.
  • Remove from the pan, then brown the remaining chicken. Remove from the pan.
  • Add the onion and garlic to the pan, and brown, stirring occasionally.
  • Add wine to the pan, then stir to bring the brown bits from the bottom of the pan.
  • Reduce the wine until slightly syrupy, then add the chicken stock.
  • Put the chicken back in the pan, add the rosemary and thyme, bring to a boil and reduce to a simmer, then place the lid on the pot and cook for 30 minutes, until chicken is cooked through and fork tender.
  • Pull the thyme and rosemary sprigs from the braising liquid.
  • Add the chopped fresh herbs, lemon zest and juice, the tomatoes and the browned vegetables back to the pot, stir together and taste for seasoning.