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Chicken with garlic hollandaise

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This spectacular company meal is a slightly simplified version of a recipe in Julia Child’s classic MTAOFC volume 1. You add spices to chicken pieces, sauté them in butter, then add wine and boil it down and use that to make a sort of hollandaise to serve over the chicken. You can serve 3-4 with one chicken, but for a larger crowd, we got out two pans and cooked two chickens at once.

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  • 1 10” to 12” frying pan or skillet
  • 1 ¼ lb stick of butter
  • One frying chicken, cut up (discard the backs and necks)
  • 1 tsp thyme
  • 1 tsp basil
  • ¼ tsp fennel seeds
  • Salt and pepper 3 cloves unpeeled garlic
  • ½ cup dry white wine
  • 2 egg yolks
  • 1 Tb dry white wine
  • Parsley, minced
  1. Mix the spices together in a mortar or spice grinder and crush the fennel seeds into the mixture
  2. Melt the butter in the frying pan and add the chicken pieces.
  3. Cook over low heat so the pieces do not darken. As you turn the pieces, sprinkle spices on the top of each piece. Remove the white meat after 7-8 minutes so it doesn’t over cook, and keep warm.
  4. Add the garlic, cover and cook the dark meat for about 8 more minutes, depending on the size of the pieces. Do not overcook.
  5. Add the white meat and cook with basting until all pieces are cooked through.
  6. Remove the chicken and keep it warm.
  7. Mash the garlic cloves and pick out the skins.
  8. Add the wine and boil it down over high heat, until reduce by half.
  9. Transfer the butter-wine mixture to a pitcher for easy pouring.
  10. Beat the egg yolks and add the tablespoon of wine. Then beat in the pitcher of butter-wine mixture a little at a time to make a sort of hollandaise. Heat the sauce briefly to thicken it.
  11. This sauce is very prone to separate into globules of moisture and fat, but this is very easy to fix. Plan on this happening, as it happens to us about 80% of the time.
  12. To fix the sauce, put about 1 Tb of white wine in a bowl and slowly beat in the sauce a little at time with a wire whisk. You should again have a stable, creamy sauce.
  13. Sprinkle the chicken with chopped parsley and serve on a platter, and pass the sauce separately. You can also mix a little of the spice mixture into the sauce if you like, but the flavor is there already.




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