Poulet Sauté aux Herbes de Provence

Poulet Sauté aux Herbes de Provence
Photo by Gail Albert Halaban


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

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


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