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Julia Child's Chicken with Hollandaise Sauce
Julia Child's Chicken with Hollandaise Sauce

There are several sources of details on cooking. Some details is geared towards skilled chefs as well as not for the typical person. It can be confusing to wade through all of the offered information. Fortunately, this Julia Child's Chicken with Hollandaise Sauce recipe is easy to do and will offer you some wonderful ideas. They will work for anyone, also a newbie. You can have Julia Child's Chicken with Hollandaise Sauce using 11 ingredients and 12 steps. Here is how you do it.

To begin with this recipe, we have to prepare a few components. To make Julia Child's Chicken with Hollandaise Sauce you need 11 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Julia Child's Chicken with Hollandaise Sauce:
  1. Get Chicken—————-
  2. You need to prepare 5 chicken thighs
  3. Provide 1/2 stick butter
  4. You need to prepare 4 cloves whole pieces of garlic
  5. Prepare To taste salt and ground black pepper
  6. Get 2 teaspoon Herbs De Provence
  7. You need 1/2 cup white wine
  8. Get Hollandaise Sauce—————–
  9. You need 2 large egg yokes
  10. You need 1 tablespoon white wine
  11. Prepare 1 tablespoons lemon juice
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Steps to make Julia Child's Chicken with Hollandaise Sauce:
  1. In a pan/ skillet, heat the butter on medium heat until lightly foaming.
  2. Separate the yokes and egg whites.
  3. Add the chicken and cook until lightly brown on both sides, about 5 minutes. Add salt and pepper, herbs de provence and garlic. Leave the cloves whole.
  4. Cover pot and allow chicken to cook for about 25-30 minutes. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
  5. When chicken is done, remove to a plate and keep warm. Mash the garlic in the pan with the back of a spoon.
  6. Add the 1/2 cup of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
  7. In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1 tablespoon of white wine.
  8. Next, beat in the skillet liquid very slowly, a few tablespoons at a time.
  9. Continue to beat the sauce over low heat until it is thick and creamy. This will create a thick and gorgeous hollandaise sauce.
  10. Plate the reserved chicken and pour the hollandaise sauce over the top.
  11. Garnish with some chopped parsley.
  12. Serve, I hope you enjoy!!

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