INGREDIENTS
8 cloves
Garlic
2 tbsp
Herbes de provence
1
Lemon
4
Shallots, medium-size
4
sprigs Thyme
1/2 cup
All-purpose flour
1 tsp
Black pepper, freshly ground
2 tsp
Kosher salt
3 tbsp
Olive oil
1/3 cup
Dry vermouth
4
Chicken legs or 8 bone-in, skin-on chicken thighs