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5 from 1 vote

Julia’s Chicken with Herbes de Provence

Author: Samantha Ferraro


  • 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.