Recipe of Favorite Julia Child's Chicken with Hollandaise Sauce
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Julia Child's Chicken with Hollandaise Sauce. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Julia Child's Chicken with Hollandaise Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Julia Child's Chicken with Hollandaise Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have Julia Child's Chicken with Hollandaise Sauce using 11 ingredients and 12 steps. Here is how you cook it.
The pioneer to making cooking easily seen through the media!!! Here is one of her many recipes. The butter added to the hollandaise sauce is from the butter used to cook the chicken.
Ingredients and spices that need to be Take to make Julia Child's Chicken with Hollandaise Sauce:
- Chicken----------------
- 5 chicken thighs
- 1/2 stick butter
- 4 cloves whole pieces of garlic
- To taste salt and ground black pepper
- 2 teaspoon Herbs De Provence
- 1/2 cup white wine
- Hollandaise Sauce-----------------
- 2 large egg yokes
- 1 tablespoon white wine
- 1 tablespoons lemon juice
Steps to make Julia Child's Chicken with Hollandaise Sauce
- In a pan/ skillet, heat the butter on medium heat until lightly foaming.
- Separate the yokes and egg whites.
- 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.
- 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.
- When chicken is done, remove to a plate and keep warm. Mash the garlic in the pan with the back of a spoon.
- Add the 1/2 cup of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
- 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.
- Next, beat in the skillet liquid very slowly, a few tablespoons at a time.
- Continue to beat the sauce over low heat until it is thick and creamy. This will create a thick and gorgeous hollandaise sauce.
- Plate the reserved chicken and pour the hollandaise sauce over the top.
- Garnish with some chopped parsley.
- Serve, I hope you enjoy!!
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