poulet-saute-aux-herbes-de-provence

🥘 Ingredients

• butter 250 g
• chicken 1 kg
• thyme 1 tsp
• basil 1 tsp
• ground fennel ¼ tsp
• salt
• pepper
• garlic 3 cloves
• white wine 0.67 cup
• egg 2 yolks
• lemon juice 1 tbsp
• white wine 1 tbsp
• butter 2-3 tsbp
• herbs 2 tbsp

1. 1

   In a 25-cm heavy caserolle or skillet, heat the butter until it is foaming, then turn the chicken pieces in it for to 8 minutes, not letting them color more than a deep yellow. Remove the white meat.
2. 2

   Season the dark meat with thyme , basil , ground fennel , salt , and pepper , and add the unpeeled garlic to the casserole. Cover and cook slowly for 8 min to 9 minutes.
3. 3

   Season the white meat and add it to the casserole, basting the chicken with the butter. Cook for about 15 min , turning and basting 2 or 3 times, until the chicken is tender and its juices run pale yellow when the meat is pricked with a fork.
4. 4

   When the chicken is done, remove it to a hot platter, cover, and keep warm.
5. 5

   Mash the garlic cloves in the casserole with a spoon, then remove the garlic peel. Add the white wine and boil it down over high heat, scraping up coagulated saute juices until the wine has been reduced by half.
6. 6

   Beat the egg yolks in a small enameled saucepan until they are thick and sticky. Beat in the lemon juice and white wine . Then beat in the casserole liquid, a half-teaspoon at a time to make a thick creamy sauce like a hollandaise. Use a wire whip .
7. 7

   Beat the sacue over very low heat for 4 to 5 seconds to warm and thicken it. Remove from heat and beat in more butter by tablespoons if whished to. Beat in herbs (basil, fresh fennel tops, or parsley), and correct seasoning. Spoon the sauce over the chicken and serve.