Mom’s Chicken and Rice

This is my favorite meal to this day. The crust is fabulous and the white rice and green beans accompany the whole affair with distinct southern charm y’all.

Ingredients:
4 chicken quarters (leg and thigh together)
Green Beans
White rice
Herbs de Provence
1 or 2 Fresh poultry herbs like rosemary, thyme, and sage
Quality Parmesan Cheese finely grated (or the kind that comes in the plastic jar, nothing in between)
Lemon
4-5 whole cloves of Garlic, skinned
Dry Sherry
Old Bay
Bread Crumbs
Fresh Green Beans
White Rice

Marinate the chicken pieces for 30 minutes to an hour in a freezer bag with 1 cup of dry sherry. Rinse and dry the chicken, coat it with olive oil and season on both sides with kosher salt, old bay, and black pepper. Grinding the salt down to a finer grain with a mortar and pestle or something similar is advised, but not essential.

Arrange the pieces skin side up in a large baking pan with the garlic cloves, a few lemon quarters, and the fresh herbs. Crush and sprinkle large quantities of the Herbs de Provence over top the chicken.

Bake at 400 degrees for 35 minutes. Remove from the oven and top with the Parmesan cheese and bread crumbs. Broil until the top is golden brown and delicious.

Cook 2 cups of rice (in a rice steamer if you have one) and steam some green beans in water and a little lemon juice.

Serve the chicken over top the rice and beans with a bottle of your finest white wine.

Extra credit: Plate with a lemon garlic compound butter.