Provençal-style chicken in the pot

Chicken second courses

I’ve been teaching Provençal cooking for more than 25 years. I love the flavors and the healthfulness of the cuisine. I’ve never eaten this specific dish IN France. It’s a bit of a combination of a dish I learned from Chef Jean-Michel Lorain of the 3-starred La Cote St. Jacques in Joigny, Chicken with 40 Cloves of Garlic and my Jewish heritage. The French would call this dish “Le Plat Unique,” because it is a whole meal in one pot. Although its execution is realistic for a twelve-year-old, the results are impressive enough for even your most discriminating guests. To top it off, it’s incredibly low in fat because the chicken steams atop the garlic, herbs and liquid.