Chicken Herbes de Provence

Name: Chicken Herbes de Provence
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium thighs, breasts of chicken skin on, bone in; 4 tbsp olive oil; 1/4 cup unsalted butter; 5 clove garlic whole; 1 1/2 tbsp herbes de provence; 1/4 cup dry white wine; 1 dash salt and fresh cracked black pepper to taste; 2 large egg yolks beaten; 1 tbsp lemon juice; 2 tbsp white wine; 1 dash salt

Fragrantfindings @cook_2813832

I use Chardonney and add extra sprigs of rosemary and oregano because I like that, some will add fresh lavendar whivh is good too. Have fun and try a cream sauce too

Fragrantfindings @cook_2813832

I use Chardonney and add extra sprigs of rosemary and oregano because I like that, some will add fresh lavendar whivh is good too. Have fun and try a cream sauce too

Saved

Ingredients

30 mins

4 servings

4 mediumthighs, breasts of chicken skin on, bone in
4 tbspolive oil
1/4 cupunsalted butter
5 clovegarlic whole
1 1/2 tbspherbes de provence
1/4 cupdry white wine
1 dashsalt and fresh cracked black pepper to taste
Hollandaise Sauce
2 largeegg yolks beaten
1 tbsplemon juice
2 tbspwhite wine
1 dashsalt

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Steps

30 mins

1

In heavy skillet or cassorole heat olive oil
2

Reduce heat to medium, use gas if u have it, add butter, do not let butter brown
3

season chicken with a little salt
4

brown chicken both sides turning once about 5 minutes
5

Reduce heat to small flame or minimum heat
6

add herbes, crack pepper, add garlic
7

simmer skin side down 12 to 15 minutes until chicken is done and garlic is soft, baste chicken turning occasionly
8

can also add sprigs of fresh herbs while simmering, but remove before making sauce
9

remove chicken, set aside on plate
10

crush garlic with back of spoon in pan, add wine, turn up heat to high
11

reduce to half stirring
12

Make Hollandaise Sauce, you must whisk constantly while making sauce
13

Use a double boiler or bowl in pan of water, I hold a sauce pan over very low heat not touching heat
14

whisk egg yolks, add lemon juice very slowly whisking constantly
15

add 2 tbsp of white wine slowly
16

Now add wine reduction, a tbsp at a time, whisk constantly, mind your heat as eggs can scramble
17

plate by putting down sauce, then boiled, mashed, or roasted potatoes then chicken drizzle a little sauce on top
18

garnish with fresh herb like rosemary or parsley