How are you currently at the moment ?, I pray you’re very well and constantly delighted. through this web site I will introduce the recipe for cooking Chicken Herbes de Provence that is currently extremely popular with various groups, using a easy and fast method of making relatively, this Chicken Herbes de Provence food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.

Chicken Herbes de Provence cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, 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 task this chicken herbes de provence formula with 12 elements which are surely easy to find, and we have to process them at the very least through 18 measures. You should commit a while on this, so the resulting food could be perfect.

Composition of Chicken Herbes de Provence:

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

Chicken Herbes de Provence step by step:

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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