Poulet Sauté aux Herbes de Provence

Poulet Sauté aux Herbes de Provence
Photo by Gail Albert Halaban


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

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


Best Wine Deals

See More Deals

Snooth Media Network