Delicious Provence-Style Garlic Lemon Chicken Recipe

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[thestudentcafe]

First class. A proper chef. Very nice presentation. French chefs always give real cooking tips without the 'flannel'.

[mikalynn]

I love lemon and garlic!
Love the way in which you peeled the lemon- Such a gorgeous dish!!!!

[thecentralscrutinizer]

The lemon chicken looks fantastic! I am definitely going to try making this tonight 😊

[Samurai]

Stephen, you are already a fkn legend! Been here since kinda near the beginning. I'm a Chef with a lot of time in French inspired restaurants here in the States. Escoffier is my ultimate hero, but obviously it's not practical for virtually any kitchen to do things 100% classically here. So you're cooking and videos mean the world to us, Chef. Thank you

[TheFULLMETALCHEF]

Give me traditional French home cooking over a starred restaurant every time!

[brokenglassshimmerlikestar]

I made this recipe. It's really nice!! I followed the 5 minutes each side rule for browning the chicken thighs, the skin was nice and crunchy. But I did not use the oven. I put on the lid and finished cooking on the stove, low flame. I added cream directly to the sauce to cook with the chicken. Very nice flavor, will make again

[knbKaren]

Fantastic. I saw this in the a.m., pulled some chicken thighs out of the freezer to defrost and made it tonight. Simple, but delicious. I was tempted to use cream in the sauce, but didn't. As much as I love cream, the delicious lemony chicken essence, with garlic in the background was perfect. Now, if it was a snowy winter evening, the temptation may have been too much ;). It really is a perfect Spring/Summer dish.

[russelldonkin]

Thank you, this recipe is superb. Your cooking channel is one of the very best on U Tube simple concise and easy to follow!

[barbwaller]

I just made this today and omg! This is soooo yummy! I added sliced mushrooms to the sauce. Thank you Chef, for sharing this!

[aaronbickford]

Loving this channel! My Nana on my father’s side was French, so I suppose perhaps it’s in my blood…but when I see French cooking/food, it really gets me excited! Then again, maybe it’s just because the French are incredibly good at cooking! And just like @TheFULLMETALCHEF, give me traditional French home cooking any day over a starred restaurant!

[daphnepearce]

Stephane, I'm really enjoying this one pot meal series. I already know this dish will be fantastic. Oh! And speaking of fantastic, I made the Corisican Ragout last week and I'll describe in 4 on a plate!! Outstanding! Thank you!

[AMMOBBQ]

I am always so happy to see your videos. Classic french cooking seems to be a dining art and not as appreciated as it should. I am a huge fan and keep up the great work and content so we can all learn and take notes. Thank you

[lisaboban]

Made this today and it was lovely! Didn't have bay leaves, but tyme worked well. Chopped some fresh tarragon into the sauce which I made with cream. Delicious!!!

[marccampbell]

I’ve made this dish twice and succeeded each time. Winner, thanks Stephan.

[jeffgreenwell]

This looks great! I can't wait to try it. Thank you for sharing this recipe along with all of the other excellent content on your channel.

[bettymarcel]

You are the most gorgeous chef, I'm going to make this dish on Saturday.

[rustyshackleford]

Your recipe for Poulet Gaston Gerard is the current favorite in our house, this might beat it... merci Stephane

[ernestoblanco]

I saw this recipe maybe yesterday or the day before. Thanks God I had every single ingredient in my kitchen. Tonight I've tried this and as a result, I had a King's diner with this meal. This is a highly recommended recipe and is relatively simple.
Thank you very much, first by the lemon celebration !! and of course, for your tutorial Sthepen and I have become a fan of yours. Thank you very much again!!

[keeptrying]

Nearly every video I watch (from you) I think I WANT TO MAKE THAT TONIGHT, haha. Throws me off whatever else I had been thinking of, have in the fridge. I trust your work / examples absolutely. THANK YOU.

[SandiEisner]

Never mind. I found the recipe. Thank you for posting it! :)