Categories: Italian

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 to 3/4 cup all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons herbes de Provence
• 2 lemons, quartered
• 8 to 10 cloves garlic, peeled
• 4 to 6 medium-size shallots, peeled and halved
• 1/3 cup white wine
• green beans
• polenta

Directions

1. Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
2. Swirl the oil in a large roasting pan, and place the floured chicken in it skin side down. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the wine to the pan. Using a larger pan will increase the crispiness of the chicken skin.
3. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes – adding the green beans during the last 15 minutes of cook time, or until the chicken is very crisp and the meat cooked through.
4. Meanwhile cook the polenta as instructed on the box.
5. Serve the chicken, beans and sauce over slices of polenta

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