Julia’s Chicken with Herbes de Provence
- 5-6 chicken legs and thighs bone in or out
- 1/2 stick of butter
- 2 tsp herbes de provence
- 3-4 cloves of garlic left whole
- 1/2 c white wine + 1Tb
- 2 egg yolks
- 1 lemon juiced
- Salt and pepper to taste
- Fresh parsley or basil roughly chopped (for garnish)
- In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
- Add the chicken and cook until lightly brown on both sides, about 5 minutes.
- Add salt and pepper, herbes de provence and garlic.
- Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
- When chicken is done, remove to a plate and keep warm.
- Mash the garlic in the casserole with the back of a spoon.
- Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
- In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
- Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
- Continue to beat the sauce over low heat until it is thick and creamy.
- Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.