This is my mom’s recipe. She uses it a lot when she’s entertaining because it’s easy to prep in advance and then pop in the oven to serve hot sometime after guests arrive. It’s her adaptation of a recipe from Steven Stolman’s “Confessions of a Serial Entertainer,” and it’s both delicious and lovely.
Ingredients:
3/4 cup flour
2 teaspoons salt
1 teaspoon black pepper
4 boneless chicken breasts, cut into quarters
3 tablespoons olive oil
2 lemons, quartered
8 to 10 cloves peeled garlic
6 medium shallots, peeled and halved
2 tablespoons capers
3/4 cup white wine
2 tablespoons herbes de Provence
4 sprigs thyme
Instructions:
Heat oven to 400 degrees.
Put the flour in a shallow pan and season it with salt and pepper. Lightly coat the chicken in the flour and shake off any excess.
Spread the oil over a 13-by-9-inch glass pan and place the floured chicken in it. Add the lemon, garlic, shallots and capers around the chicken. Pour white wine on top. Season with the herbes de Provence. Add sprigs of thyme.
Put pan in the oven and roast 30-40 minutes until chicken is fully cooked.
Makes 4 servings.