Half an Hour to Producing Perfect Chicken Herbes de Provence

Wishing to eat Chicken Herbes de Provence a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful procedures on producing a Chicken Herbes de Provence like a famous chef made.

We hope you got benefit from reading it, now let's go back to chicken herbes de provence recipe. You can have chicken herbes de provence using 12 ingredients and 18 steps. Here is how you cook that.

To make an unforgettable Chicken Herbes de Provence, here are the materials needed:

1. Provide 4 medium of thighs, breasts of chicken skin on, bone in.
2. Provide 4 tbsp of olive oil.
3. Provide 1/4 cup of unsalted butter.
4. Get 5 clove of garlic whole.
5. Get 1 1/2 tbsp of herbes de provence.
6. Prepare 1/4 cup of dry white wine.
7. Prepare 1 dash of salt and fresh cracked black pepper to taste.
8. You need of Hollandaise Sauce.
9. You need 2 large of egg yolks beaten.
10. Use 1 tbsp of lemon juice.
11. Use 2 tbsp of white wine.
12. Get 1 dash of salt.

After readying the materials, next you are ready to cook your tasty Chicken Herbes de Provence by following the guidances below:

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.

Recipe : Chicken Herbes de Provence

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