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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, julia child's chicken with hollandaise sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Julia Child's Chicken with Hollandaise Sauce is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Julia Child's Chicken with Hollandaise Sauce is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have julia child's chicken with hollandaise sauce using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Julia Child's Chicken with Hollandaise Sauce:
  1. Make ready Chicken—————-
  2. Prepare 5 chicken thighs
  3. Take 1/2 stick butter
  4. Make ready 4 cloves whole pieces of garlic
  5. Make ready To taste salt and ground black pepper
  6. Get 2 teaspoon Herbs De Provence
  7. Get 1/2 cup white wine
  8. Get Hollandaise Sauce—————–
  9. Take 2 large egg yokes
  10. Take 1 tablespoon white wine
  11. Get 1 tablespoons lemon juice
Instructions 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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