Recipe: Perfect Julia Child's Chicken with Hollandaise Sauce

Julia Child's Chicken with Hollandaise Sauce. Great recipe for Julia Child's Chicken with Hollandaise Sauce. The pioneer to making cooking easily seen through the media!!! Here is one of her many recipes.

The Julia series continues this week with Poulet Saute aux Herbes de Provence, which is sauteed chicken with provencal herbes in a garlicky cream sauce. A few years ago, I bought myself a birthday present: Julia Child's "Mastering the Art of French Cooking." Julia wrote the book together with Louisette Bertholle and Simone Beck. Emulsified sauces like hollandaise can be finicky. You can have Julia Child's Chicken with Hollandaise Sauce using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Julia Child's Chicken with Hollandaise Sauce

1. You need of Chicken----------------.
2. Prepare 5 of chicken thighs.
3. You need 1/2 stick of butter.
4. You need 4 cloves of whole pieces of garlic.
5. Prepare To taste of salt and ground black pepper.
6. You need 2 teaspoon of Herbs De Provence.
7. You need 1/2 cup of white wine.
8. It's of Hollandaise Sauce-----------------.
9. It's 2 of large egg yokes.
10. It's 1 tablespoon of white wine.
11. Prepare 1 tablespoons of lemon juice.

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. What Julia Child called "the most interesting recipe I've clipped," Chicken Waterzooi—chicken nestled in a silky sauce of cream and egg yolks—is Child's take on a classic Flemish dish. She swaps fish for chicken and layers the chicken with vegetables and simmers it all in chicken stock and vermouth.

Julia Child's Chicken with Hollandaise Sauce instructions

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!!.

Great recipe for Julia Child's Chicken Breasts with Mushroom and White Wine Sauce. Originally "Supremes de Volaille aux Champignons", which means Chicken Breasts with mushrooms and cream. This recipe is from Julia Child's, but I have made a few changes. This is Julia Child's eggs Benedict recipe made with decadent homemade hollandaise sauce, lightly poached eggs, buttery brioche, English muffins, or toast, and ham or bacon. It's the perfect brunch for a lazy Sunday morning.