I make this at least once a month, it’s easy to throw together in 20 minutes after work and then do some relaxing while it’s in the oven. I haven’t run out of things to do with Lavender yet…
You can generally find Herbs de Provence in the spice section of a large grocery store. What’s in Herbs de Provence? Generally Savory, Fennel, Thyme, Rosemary, Marjoram, Basil, Oregano and Lavender flowers… give or take a few of those, depending on the recipe. If you are more adventurous there are many variations of an Herbs de Provence recipe online to explore.
2 pieces Bacon
4-5 Chicken Thighs
1/2 cup Flour
2 tablespoons Herbs de Provence
1 Shallot, diced
1 cup Baby Bella Mushrooms, sliced
6-8 Marble, Fingerling or any small variety Potatoes, cut in half
1 tablespoon fresh Parsley, chopped
1/2 cup Sherry
1 cup Water, hot
preheat oved to 350F
In a small bowl add 1/2 cup flour, herbs de provence and mix.
In a medium sized frying pan cook two pieces of bacon until crispy, remove bacon and set aside.
Dredge chicken thighs in the flour and place in the pan with the bacon grease, cook for 4-5 minutes on each side until nicely braised.Remove chicken from pan and set aside with bacon.
Add Shallot, potatoes and mushrooms to the pan and cook until the onion starts to brown and the mushrooms shrink and release their liquid.
Add sherry to the pan and deglaze, once deglazed add water and simmer 1-2 minutes.
While that is happening crumble the bacon into tiny pieces and add it back into the pan. Sometimes I add the parsley at this stage and sometimes I add it after I take it out of the oven later. Add braised chicken thighs back into pan.
Cover and place in the oven, cook for 40 minutes.
Serve with bacon herb sauce in the pan spooned over the top.