Classic Julia Child: Poulet Saute aux Herbes de Provence, GFCF

August 14, 2011

This classic Julia Child recipe is naturally gluten free and very easily dairy free as well! This dish is relatively simple, quite tasty and incredibly elegant - perfect for entertaining! 

Poulet Sauté Aux Herbes de Provence

For the Chicken
1/2 cup butter or EarthBalance butter substitute or coconut oil
1 3 – 3 1/2 lb chicken, cut into 8 pieces (or an assortment of chicken pieces)
1 tsp dried thyme
1 tsp dried basil
1/4 tsp fennel seeds, ground
3 garlic cloves, not peeled
1/2 cup dry white vermouth (or 2/3 cup dry white wine)

For the Sauce
2 large egg yolks
1 Tbsp lemon juice
1 Tbsp vermouth or dry white wine
2 Tbsp fresh basil, chopped

For the Chicken
Melt the butter or substitute in a wide pot over medium heat. In batches if necessary, cook chicken until golden brown, turning occasionally -- approximately 8 minutes per batch. Once all of the chicken has been sauteed, transfer any breast pieces to a plate. With in-bone pieces still in the pot, add 3/4 tsp each thyme, basil and the fennel to the pot; sprinkle the remaining herbs over the breast pieces. Season all pieces with salt and pepper. Add the garlic cloves to the pot, cover and reduce the heat to medium and cook for 8-10 minutes, until fragrant but not toasted. Return the breast pieces to the pot and baste with the butter or oil, cover and cook until the chicken is cooked through, basting occasionally -- approximately 15 minutes. Transfer chicken pieces to a platter and tent with foil. 

Peel the garlic and mash the cloves in the bottom of the pot. Add wine and boil until the liquid is reduced to about 3/4 cup, scraping the bottom of the pan to deglaze. Pour the juices from the pan into a measuring cup and reserve.

For the Sauce
In a small, heavy sauceoan, whisk egg yolks until they just begin to thicken. Whisk in the lemon juice and wine, then gradually whisk in the reserved pan juices, slowly to avoid curdling the eggs. Over a very low flame, heat the sauce until slightly thickened, whisking constantly - approximately 3-4 minutes. Remove the sauce from the heat, stir in basil and season with salt and pepper to taste. Pour over chicken pieces and serve with roasted potatoes, fennel or ratatouille. 

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