Chicken Provencal

Yield: 4 Servings

1 4 Lb. Roasting Chicken

1 1/2 Teaspoons French Grey Salt

3 Tablespoons Olive Oil, Divided

2 Teaspoons Ground Green Peppercorns Divided

1 Cup Diced Celery

1 Cup Diced Yellow Onion or Scallions

1 Cup Dry White Wine

1 Tablespoon Whole Grain Mustard

1 1/2  Tablespoons Country French Seasoning

1/2 Teaspoon Lavender Sea Salt

2 Cups Low Sodium Chicken Stock

3 Tablespoons Unsalted Butter

This is one of our favorite dishes to cook around MorningStar Kitchen because it is easy to prepare. And yet, the flavor suggests to your guests that you've worked all day to prepare such a spectacular dish. Our Country French Seasoning guarantees perfect flavor every time - perfect French flavor that will leave your guests feeling like they've just eaten in a quaint little French bistro! Chef's Note: believe it or not, the Green Peppercorns add a nuance to the flavor that you can't get by using black pepper. If you don't have any of the green, substitute White Peppercorns, which is the pepper of choice in most French Kitchens.

Rinse and pat chicken dry. Sprinkle liberally with French Grey Salt and Green Pepper and let stand for 15-20 minutes. 

Heat olive oil in large French saute' pan placed over medium high heat. Add chicken and saute' until golden brown, about 3 minutes per side. Remove chicken from pan and set aside. Add onion and celery to pan and saute' until onions are slightly transparent. Remove vegetables from pan and set aside.

Preheat oven to 375 degrees.

Deglaze pan with white wine. Add mustard, seasoning, and remaining salt and pepper. Blend well and add chicken stock to the pan. Cook, stirring frequently, over medium heat until liquids have reduced by half. Remove pan from heat, add butter, and allow to melt. Give the mixture a final stir to combine well.

 

Return chicken to the pan, sprinkle sauteed vegetables over the top, and ladle some of the pan sauce on top of each piece. Place pan, uncovered, in center of oven and roast for 20 minutes; reduce oven temperature to 325 degrees, cover pan, and continue roasting, basting occasionally. until chicken reads 165 degrees on meat thermometer (another 35-40 minutes). Once done, remove chicken from oven, transfer to a plate and allow to stand for 15 minutes before serving.

Cut chicken into pieces and place on a large platter. Drizzle with pan juices over the top. Serve with mashed or roasted potatoes. 

 

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
French Grey
Sea Salt
With its artisanal, Old World
appeal, French Grey sea salt is
a favorite of professional chefs. Hand harvested from mineral-rich salt beds, we believe this one is the perfect salt for accomplished Home Chefs as well.
French Grey Sea Salt from MorningStar Kitchen
Green
Peppercorns
Green peppercorns are harvested
from the pepper vine before the
berries have reached their full maturity, resulting in a zestier flavor than that of black or white peppercorns. Chefs use them when they are seeking a lighter, cleaner, and fresher taste from their pepper.
Green Peppercorns from MorningStar Kitch
Country French 
Seasoning
Our Country French seasoning
blend is a must-have for every
Home Chef. Adapted from the
traditional French bouquet garni, it is perfect when you want to create soups, stocks, and stews with a French flare. And it essential for dishes like Beef Burgundy, Osso Bucco, Carbonnade, Roasted Chicken, and more!
Country French Seasoning (a.k.a. Bouquet Garni) from MorningStar Kitchen
Lavender
Sea Salt
Our Lavender Sea Salt is a perfect
pairing of French Grey salt and
lavender buds. It adds a simple sophistication to poultry, game, vegetables, and salads. And for a little extra flare, add a pinch to your cookies, ice cream, cakes, and caramel, too.
Our Lavender Sea Salt is a perfect pairing of French Grey salt and lavender buds. It adds a simple sophistication to poultry, game, vegetables, and salads. And for a little extra flare, add a pinch to your cookies, ice cream, cakes, and carmel, too.
White Peppercorns
The pepper of choice in most
European kitchens, white
peppercorns are released from
their outer black shell by soaking. The process results in a more mellow taste than that of black pepper. And the creamy color works perfectly in recipes that are lighter in color.
White Peppercorns from MorningStar Kitchen