Herb de Provence Spicy Chicken

So now I know: Write things down as you create them. Because I swear, every time I make something fantastic and I just KNOW that "I will never forget to make this!" and then later.... I mean like 5 minutes later. I forget. Like, literally 5 minutes. 

Anyway, one random week day I was feeling fancy and decided that as long as the name sounded fancy, the meal would ultimately turn out fancy, right? Not exactly, but this was fairly delicious. You can choose to use the calypso sauce if you want but what's the point of calling it spicy if you're going to chicken out and not use it? Be brave.

Gather these goodies:

8 chicken thighs (skin on/skin off - you choose)

5 garlic cloves, minced

Juice of 2 lemons

1-2 cups Chicken Broth

2-3 TBS (or more) of Calypso Sauce or your favorite hot sauce (optional)

1 TBS Herbs de Provence 

1/4 cup Cilantro to garnish and added flavor

 1TBS Ghee or Vegan Butter

Directions:

Combine lemon juice, calypso sauce, herbs, garlic and pour over chicken thighs in a zip lock bag to marinate for AT LEAST an hour to overnight. 

Remove chicken and season liberally with salt & pepper. KEEP REMAINING MARINADE. In a separate pan, melt butter and sear (brown) chicken skin-side down first. Depending on the size of your pan, you may have to do this in batches. Either way, finish it and keep moving to the next step.

Keep your pan on medium to high heat and deglaze with 1 cup of chicken broth. Add remaining marinade and continue cooking for 3-5 minutes. Add the chicken back to the pan and either bake in the oven for 45 minutes, or cook stove top with a lid for 25 on medium.

Now if you're like me, I like the skin on my chicken to be crispy so after baking or stove top, I will broil the contents (skin side up of course) until deliciously crispy. 

The sauce will concentrate after cooking, so use the additional cup of chicken broth, at your discretion, to lighten the depth. Serve with whatever sides you prefer. I hope you enjoy.