Attempting another Julia Child recipe this week. This one is much simpler! :) I am only using thigh meat because that is what I have on hand. If anything, it sounds SO yummy!
Poulet Sauté aux Herbes de Provence
Poulet Sauté aux Herbes de Provence
Ingredients:
1 stick butter + 3 Tbsp. softened butter
2 1/2 to 3 lbs. of cut-up frying chicken dried in a towel
1 tsp. thyme
1 tsp. basil
1/4 tsp. ground fennel
salt and pepper
3 cloves unpeeled garlic
2/3 c. + 1 Tbsp. dry white wine or 1/2 c. +1 Tbsp. dry white vermouth
2 egg yolks
1 Tbsp. lemon juice
2 Tbsp. fresh minced basil, fresh fennel tops or parsley
Heat the stick of butter until it is foaming, then turn the chicken pieces in it for 7 to 8 minutes, not letting them color more than a deep yellow. Remove the white meat. Season the dark meat with herbs, salt and pepper, and add the garlic to the casserole/skillet. Cover and cook slowly for 8 to 9 minutes. Season the white meat and add it to the casserole, basting the chicken with the butter. Cook for about 15 minutes, 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.2 1/2 to 3 lbs. of cut-up frying chicken dried in a towel
1 tsp. thyme
1 tsp. basil
1/4 tsp. ground fennel
salt and pepper
3 cloves unpeeled garlic
2/3 c. + 1 Tbsp. dry white wine or 1/2 c. +1 Tbsp. dry white vermouth
2 egg yolks
1 Tbsp. lemon juice
2 Tbsp. fresh minced basil, fresh fennel tops or parsley
When the chicken is done, remove it to a hot platter, cover and keep warm.
Mash the garlic cloves in the casserole with a spoon, then remove the garlic peel. Add the 2/3 c. wine and boil it down over high heat, scraping up coagulated saute juices until the wine has been reduced by half.
Beat the egg yolks in a saucepan until they are thick and sticky. Beat in the lemon juice and wine (1 Tbsp). Then beat in the casserole liquid, a half-teaspoon at a time to make a thick creamy sauce like a hollandaise.
Beat the sauce over very low heat for 4 to 5 seconds to warm and thicken it. Remove from heat and beat in the remaining butter. Beat in the herbs and correct seasoning. Spoon the sauce over the chicken and serve. Serves 4 to 6 people.
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1 comments:
Okay Julia, not blown away by this one. Of course, if you want a simple, easy chicken dish, this works. Flavors are mild. It's a light dish. I did enjoy it, but I was not blown away, neither was the family. I used a bottle Herb Du Provance...with a lavender kick, but still, just ok. Next week, something new. :)
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