5 from 1 vote

Chicken with fine herbs is a simple but elegant meal. It’s full of flavor, but still very easy to put together.

This recipe was given to me by the owner of a small eatery in the city of Monterrey, Nuevo Leon. It’s a traditional, home-style dish, and she would serve it with a side of mashed potatoes and a salad.

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The term fine herbs comes from the combination of herbs used in French cuisine. Renowned chefs like the Auguste Escoffier and popular TV chef Julia Child made this mixture of fine herbs using parsley, chervil, chives, and tarragon. This combination of herbs is also mentioned in the 1938 edition of the book Larousse Gastronomique.

I know that not all of you will have these herbs available in your pantry, especially chervil and tarragon. So, I created this recipe using the ingredients in the recipe that was given to me, which are herbs that most people will have in their kitchen. The results are still fantastic!

Chicken with fine herbs in Old Mexican Cookbooks.

Similar recipes for Chicken with Fine Herbs appear in one of the first Mexican cookbooks: “Nuevo Cocinero Mexicano en Forma de Diccionario”. I have the 1878 Edition of that book, and it is surprising to see how many of the recipes from that era had a French flair to them. But why is that?

As some of you might know, France had invaded Mexico a few years earlier in 1862, and many people emigrated from France with the purpose of settling in Mexico. This French influence permeated through several aspects of Mexican life, including our gastronomy and especially our tradition of baking.

Chicken with Fine Herbs

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CHICKEN WITH FINE HERBS INSTRUCTIONS:

Season chicken with salt and pepper.
Heat oil in a large skillet at medium-high heat.
Pan fry the chicken pieces on both sides until lightly golden, about four minutes per side.
Add the onion and garlic and sauté for about 2 minutes
Pour the wine and add the herbs. Bring to a boil and then reduce heat to simmer for about 18-20 minutes, or until the chicken is thoroughly cooked and tender.

NOTES:

You can also add 1/4 cup of heavy cream 5 minutes the final cooking stage to give a creamy texture.
Instead of wine, you can use a mix of water & vinegar or chicken broth.

Chicken with Fine Herbs

Chicken with fine herbs is a simple but elegant meal. It’s full of flavor, but still very easy to put together.

5 from 1 vote

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Course: Chicken

Cuisine: Mexican

Servings:

Calories: 440kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

4 chicken quarters legs & thighs
Salt & pepper to taste
2 tbsp. of olive oil
¼ white onion
2 garlic cloves chopped
1/3 tsp. marjoram
1/3 tsp. thyme
1 bay leaf
1 tbsp. Fresh Parsley chopped
½ tsp. paprika optional
1 cup dry white wine* SEE NOTES

Instructions

Season chicken with salt and pepper.
Heat oil in a large skillet at medium-high heat.
Pan fry the chicken pieces on both sides until lightly golden, about four minutes per side.
Add the onion and garlic and sauté for about 2 minutes
Pour the wine and add the herbs. Bring to a boil and then reduce heat to simmer for about 18-20 minutes, or until the chicken is thoroughly cooked and tender.

Notes

You can also add 1/4 cup of heavy cream 5 minutes the final cooking to give a creamy texture.
Instead of wine, you can use a mix of water & vinegar or chicken broth.

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