Chicken Herbes de Provence
This traditional French dish is the classic way to prepare a moist, succulent, falling-off-the-bone chicken that will tickle your taste buds as well as your innards.
Preheat oven to 375°F.
Mix the flour and paprika. Dredge the chicken pieces in the flour mixture.
Heat olive oil in a large oven safe pot and add chicken. Brown chicken in small batches to make sure the meat browns nicely.
Remove meat, and sauté the garlic.
Add the wine and scrape the brown bits from the bottom of the pot, stir, and cook on high until a sauce forms.
Turn down heat to a low simmer; add the chicken back to the pot. Sprinkle with the Herbes de Provence, salt, pepper and minced fresh herbs if desired.
Cover the pot with foil and then with the lid.
Bake, without removing the lid, for 1 and 10 minuteshours, or until the chicken is tender.