Chicken Herbes de Provence
Chicken Herbes de Provence

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Chicken Herbes de Provence cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Herbes de Provence dishes which you make.

Alright, don’t linger, let’s approach this chicken herbes de provence menu with 12 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 18 actions. You should devote a while on this, so the resulting food could be perfect.

Composition for Chicken Herbes de Provence:
  1. Require 4 medium for thighs, breasts of chicken skin on, bone in
  2. Give 4 tbsp - olive oil
  3. Make ready 1/4 cup - unsalted butter
  4. Take 5 clove garlic whole
  5. You need 1 1/2 tbsp - herbes de provence
  6. Take 1/4 cup of dry white wine
  7. Give 1 dash for salt and fresh cracked black pepper to taste
  8. Require of Hollandaise Sauce
  9. Give 2 large of egg yolks beaten
  10. Need 1 tbsp of lemon juice
  11. Need 2 tbsp for white wine
  12. Prepare 1 dash of salt
Chicken Herbes de Provence instructions:
  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

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