Herbes de Provence le Poulet
2 pounds boneless chicken
1/4 cup flour
1/2 tsp paprika
3 tbsp extra virgin olive oil
3 cloves of garlic, minced
2 cups wine
1 tbsp herbes de provence
Fresh rosemary, basil, parsley (optional)
Sea salt & freshly ground Black
Preheat oven to 300°F.
In a medium bowl mix the flour and paprika. Dust the chicken breasts 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.
Bake at 300°F for 2 1/2 hours: or until the chicken is tender. Serve with a rice or potato dish.