Workhorse Cutting Board

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making Chicken Provencal. I hope you enjoy it! PRODUCTS USED (affiliate links) Hedley & Bennet Apron: https://amzn.to/4hgBeqR Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto OXO Splash Guard: https://amzn.to/3MyXU83 Nordic Ware Baking Sheet and Wire Rack: https://amzn.to/3zDedxu Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/chicken-provencal/ INGREDIENTS 8 chicken thighs - trimmed of overhanging fat salt and pepper - to taste 2 tablespoons herbes de Provence - divided 1/2 cup (65g) all-purpose flour - for dredging only 3 tablespoons (45ml) olive oil 3/4 cup (180ml) vermouth or dry white wine 1/2 cup (120ml) low-sodium chicken stock 4 large shallots - peeled, cut in half 1/2 cup (70g) pitted kalamata olives 1/2 cup (70g) pitted Sicilian green olives 4 large marinated artichoke hearts - patted dry of excess oil and halved, (use a 12 or 16 ounce jar if you can't find large artichoke hearts) 1 large lemon - halved 1 tablespoon (14g) unsalted cold butter - cubed VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.