French Country Chicken with Herbs and Honey
By America's Test KitchenPublished on November 8, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Herbes de Provence, a dried herb blend, can be found in the jarred herb section of the supermarket. Cider or white vinegar can be substituted for the white wine vinegar.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
- Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to ¼ cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We used bone-in, skin-on split chicken breasts for the best flavor and moistest texture in our recipe for French Country Chicken with Herbs and Honey. Cooking the chicken breasts skin-side down in a hot skillet ensured the skin was nice and crisp. When building the sauce, it was essential to scrape up any browned bits left by the chicken. They may not look like much, but the bits add valuable flavor.
Tasters preferred frozen artichokes in our recipe for French Country Chicken with Herbs and Honey, as the texture of canned artichokes was often mushy.
4 Comments
Rocio R.
2 years ago
Chef’s kiss! I made this recipe with what I have on hand and it still came out delicious. Instead of artichoke I used fresh broccoli, and white cooking wine instead of white wine vinegar. I was scraping my plate for more!
L D.
2 years ago
So so good. The first time I did this, I followed the recipe word for word and really liked it. But, truthfully, I’m not a big fan of split chicken breasts. So, the second time I made it I spatchcocked a whole chicken and roasted it at 450 for 45 minutes. Then, while letting the chicken rest for 15 minutes, I pan-fried the artichoke hearts and made the sauce. Really great! I served with rice but potatoes or bread would all be nice.
COLLETTE C.
7 years ago
This recipe is my favorite. Easy to make, and delicious.