Bon Appetit is, without a doubt, my favorite cooking magazine. I’ve held onto this recipe for Poulet Saute aux Herbes de Provence (Sauteed Chicken with Herbs of Provence) since last summer when I was up in New York. I have a huge que of recipes I’ve yet to make in my kitchen so be on the lookout!
If you want to save time on making the Herbes de Provence and spend a little more dough for something that is unbelievable powerful in flavor then go to Williams-Sonoma’s website where they have a one ounce bottle of it. It was $24 after shipping but it was worth every penny! My meal was a hit!
This is a most delicious traditional French recipe for making chicken and very flavorful! It will have your whole house smelling like you could eat it! Hahahaha! You’re sure to enjoy this decadent summer dish.
Poulet Saute aux Herbes de Provence (Sauteed Chicken with Herbs of Provence)
Ingredients
Chicken
- 1/2 cup (1 stick) butter
- 1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
- 1 teaspoon dried thyme or savory
- 1 teaspoon dried basil
- 1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
- 3 unpeeled garlic cloves
- 2/3 cup dry white wine or 1/2 cup dry white vermouth
Sauce
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon dry white wine or dry white vermouth
- 2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
- 2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
Prepare
Chicken
1. First, melt butter in large wide pot over medium-high heat.
2. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch.
3. Transfer chicken breast pieces to plate.
4. Next, sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper.
5. Add garlic to pot.
6. Cover pot; reduce heat to medium and cook 8 to 9 minutes.
7. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper.
8. Return breast pieces to pot; baste chicken with butter in pot.
9. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes.
10. Transfer to hot platter; cover.
11. Remove peel from garlic cloves; mash garlic with spoon or fork in same pot.
12. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes.
13. Finally, pour reduced pan juices into measuring cup and reserve for sauce. You’ll need to make the sauce next.
Sauce
1. Firstly, off heat, whisk egg yolks in heavy small saucepan until beginning to thicken.
2. Whisk in lemon juice and 1 tablespoon wine.
3. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time.
4. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes.
5. If desired, whisk in butter, 1 piece at a time.
6. Remove from heat and stir in herbs, if desired.
7. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
