12-Minute Chicken with Herbes de Provence

This is the meal that launched the spiel. Years ago, a a family friend paid me to teach her to cook. Her husband was battling aggressive melanoma, and she wanted to learn to prepare healthy, delicious food for him. At that point, he refused to eat anything healthy that she cooked, and the only kind of chicken that he would eat was fried. She felt desperate.

In my first cooking class ever, I taught her to make chicken with herbes de Provence, which couldn’t be easier, and her husband loved it. She called, elated: “He ate my chicken, Elana! And he loved it! I need another cooking class now!”

So I taught another class, and another, and another, and before I knew it, I was transforming my community in Los Angeles into badass cooks.

The secret to this chicken–besides grilling thighs–is the sprinkled salt on each piece and the extra kick of fennel we give our herbes de Provence. It’s a perfect combination, and it’s worked from Day One.

Click here for the recipe

Click here for grilling tips