Braised Chicken with Herbes de Provence and Lemon | America's Test Kitchen

Name: Braised Chicken with Herbes de Provence and Lemon | America's Test Kitchen
Ingredients: 1/2 cup table salt, for brining; 1 1/2-2 pounds bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass; 1 1/2-2 pounds chicken leg quarters, trimmed and each cut crosswise into 2 pieces of equal mass; 1 tablespoon vegetable oil; 1 onion, chopped fine; 3 garlic clove, minced; 2 teaspoons herbes de Provence; 1 teaspoon pepper; 1 tablespoon all-purpose flour; 1/3 cup dry white wine; 3 tablespoons minced fresh parsley; 3/4 teaspoon grated lemon zest plus 1 tablespoon juice

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Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a classic way to cook chicken. But that doesn't mean there's nothing new to add.

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Ingredients

1/2 cup table salt, for brining
1 1/2-2 pounds bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass
1 1/2-2 pounds chicken leg quarters, trimmed and each cut crosswise into 2 pieces of equal mass
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic clove, minced
2 teaspoons herbes de Provence
1 teaspoon pepper
1 tablespoon all-purpose flour
1/3 cup dry white wine
3 tablespoons minced fresh parsley
3/4 teaspoon grated lemon zest plus 1 tablespoon juice