Poulet Sauté aux Herbes de Provence

Chicken Sautéed with Herbs and Garlic, Egg Yolk and Butter Sauce

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Poulet Sauté aux Herbes de Provence!

Each of Julia’s delicious recipes are actually a combination two or three recipes. She will give you the master recipe, then add variations, then add more variations and so on. The reason for this, as she discusses, is to teach the general idea of how to cook the primary item, which is chicken in this recipe, then how to make small changes that result in a completely different dish. This dish is no exception; Sauté the chicken as described in the master recipe, then make small changes, in this case creating a Hollandaise like sauce out of the juices of the chicken.

Let me be honest. I understand I gave a warning about studying the recipe before you try to accomplish it. I said that Julia’s recipes were very difficult! This dish is no exception; It is fast, it is multitasking, it is timed and dependent on precise spices.

It. Was. Amaze-balls.

I tried to take on two recipes at the same time, the Sautéed chicken as well as Sautéed potatoes. The potatoes were actually quite easy. The most difficult part of cooking the potatoes is cutting them into oval shapes so they roll around in the butter easily. Other than that, they were quick and easy.

The chicken on the other hand was a bit more difficult. Actually, it wasnt the chicken that was the problem, it was the sauce. It is a very simple hollandaise type of sauce, but I have not mastered egg yolk sauces yet, so I don’t think I did it right. But, my loving husband told me it was delicious and amazing all the same! He may be just saying that just to make me feel better, but this early in my cooking journey, I will take what I can get.

The beautiful sauce, whether it was right or not, picked up the flavors of the chicken wonderfully. Julia suggested putting the potatoes underneath the chicken when you plate it, so that is what I did as well. Smart choice Mrs. Child, smart choice!

I paired this dish with a New Zealand Sauvignon Blanc that we make at our winery. The acidity was needed to cut through the richness of the dish, so it was a perfect union of flavors over all.

I hope you all get a chance to make this dish, or at least try it. Can’t go wrong with chicken and cream!

A side note: As with any hollandaise or egg sauce, you will have carpel tunnel syndrome when you are done.

Whisk away!

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Categories: Cooking

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