Hello, I am Jane. Today, we’re going to prepare julia child’s chicken with hollandaise sauce recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Julia Child’s Chicken with Hollandaise Sauce Recipe
Julia Child’s Chicken with Hollandaise Sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Julia Child’s Chicken with Hollandaise Sauce is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must 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:
- Prepare Chicken—————-
- Get 5 chicken thighs
- Make ready 1/2 stick butter
- Prepare 4 cloves whole pieces of garlic
- Make ready To taste salt and ground black pepper
- Get 2 teaspoon Herbs De Provence
- Make ready 1/2 cup
- Prepare Hollandaise Sauce—————–
- Prepare 2 large egg yokes
- Make ready 1 tablespoon
- Get 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 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 .
- 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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