This recipe originally came from a book called  “French, Delicious Cuisine Made Easy” by Carol Clements and Elizabeth Wolf-Cohen.  It is the Chicken recipe that I used to entertain for my friend Mike last week (Z and Me: An Afternoon of Entertaining).  Many of you were surprised to find that I did not use cream or butter in the sauce.  In fact, this sauce gets s it’s creamy white texture from slow-cooked garlic, chicken broth and white wine – all of which are used to braise the chicken pieces. 
Now, I have modified this recipe slightly to include the use of a brined chicken.  I prefer to brine all my poultry (thanks Alton Brown).  I have also changed the herb-blend somewhat to represent a more Provencal flavor.

Ingredients:

• 4 ½ lbs chicken pieces
• 1 large onion, sliced
• 7 ounces of garlic, peeled but remaining whole(about three bulbs)
• 2/3 cup white wine
• ¾ cup chicken broth (it’s better to use homemade stock)
• A Bouquet Garni of fresh herbs tied well in a cheese cloth  (use of fresh herbs is important – with the exception of lavender):
• 4 -5 thyme sprigs
• 1 sprig fresh rosemary
• ½ teaspoon lavender flowers
• 4 sprigs fresh parsley
• 2 sprigs fresh tarragon
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and Pepper

Method:

• Preheat oven to 375degrees
• Pat the chicken pieces dry and season with salt and pepper
• In a large Dutch oven, heat olive oil and sear chicken pieces, skin-side down first.  Turn frequently and transfer the chicken to a separate plate when browned.
• Add the onion, garlic, salt and pepper to the pan and sauté until golden brown
• Add wine and deglaze, scraping up the brown bits from the bottom of the pan with a wooden spoon
• Bring the wine to a simmer and reduce to half the liquid
• Add the stock, bouquet garni and chicken pieces (including any liquid pooled on the dish), cover and place in the oven for about 45 minues – or until the chicken becomes tender.
• Remove the chicken pieces to a dish and keep warm.
• Bring the remaining brazing liquid to a slow simmer on the stovetop and reduce by one third.
• Remove the Bouquet Garni and put the onions, garlic and remaining liquid into a blender and puree until smooth.
• Adjust seasoning to taste and serve over the chicken.