Topic: Would this modification to a chicken recipe work out ok?
December 11, 2019 / By Louie Question:
I want to try this chicken recipe that calls for browning the chicken, then putting it in the oven with some oil, garlic, shallots, parsley, sage, and thyme for an hour or so.
I really don't feel like blowing almost $10 on packages of fresh parsley, sage, and thyme for only one recipe. So, I was wondering if, instead of buying those herbs, would it work out all right if I shook some dried Herbs de Provence into the oil?
(Herbs de Provence is a mixture of rosemary, marjoram, basil, savory, bay leaf and thyme. I just have a little McCormick brand shaker full of the dried, chopped herbs.)
Also, I know that when using dried herbs you use 1/3 the amount that you'd use for fresh herbs -- but the recipe calls for "a few pieces each" of the parsley, sage, and thyme. How much of the Herbs de Provence should I use?
In response to the early answerers:
The recipe called for the herbs to just be distributed in the oil and around the chicken pieces. Should I just randomly shake the herbs around the oil, then?
I assume that's the case...?
Jaylin | 2 days ago
Yes, the dry herbs should work fine. How many servings are you making? This will determine the amount of herbs to use. Approximately 1/4 teaspoon per serving. You could either mix the herbs in the oil then put the chicken in the oil, or pour oil over chicken already in the pan and sprinkle generous amount of seasoning. If you use the first option you could always flip the chicken a couple times in the oil to lightly coat with seasoning.
That would be like taking the soul out of the whole recipe. You could use dried herbs, but why go for the quick fix and get a spice mix?? Be creative and have more personality in cooking, and you will feel a lot prouder of your cooking that way. If you must use dried, the least you can do is to buy individual dried spices and mix and match.
it will work- but keep in my that dried herbs have a more concentrated flavor than fresh herbs, and the bay leaf may throw off the recipe a little bit. i wouldn't use more than 1 1/2 tsp for 1 lb. of meat. good luck!!!
Of course you can use the dried herbs! Otherwise nobody would be able to cook such a dish during the winter! A generous teaspoonful should do the trick, but I would tend to err on the side of generosity and make it one and a half!
If you don't want to make the recipe, then don't make it.
If you substitute Herbs de Provence for the nice fresh herbs, you get a different dish. You might want to try this recipe from McCormick: