Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, julia child's chicken with hollandaise sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Julia Child's Chicken with Hollandaise Sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Julia Child's Chicken with Hollandaise Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to 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. Prepare Chicken—————-
2. Take chicken thighs
3. Get butter
4. Prepare whole pieces of garlic
5. Get salt and ground black pepper
6. Make ready Herbs De Provence
7. Prepare white wine
8. Make ready Hollandaise Sauce—————–
9. Make ready large egg yokes
10. Prepare white wine
11. Prepare 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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