Poulet Sauté aux Herbes de Provence

Poulet Sauté aux Herbes de Provence
Photo by Gail Albert Halaban

Ingredients

  • ½ cup butter
  • 1 3-to 3 1/2-pound chicken
  • 1 teaspoon dried thyme or savory
  • 1 teaspoon dried basil
  • ¼ teaspoon fennel seeds
  • 3 cloves garlic
  • or ½ cup dry white vermouth
  • + 7 more ingredients
    • 2 large egg yolks
    • 2 tablespoons fresh basil fresh fennel fronds
    • 1 tablespoon fresh lemon juice
    • 3 tablespoons butter
    • or fresh parsley
    • 1 tablespoon dry white wine or dry white vermouth
    • 2/3 cup dry white wine

Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, ...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network