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Poulet Saute Aux Herbes De Provence

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Poulet Saute Aux Herbes De Provence

Ingredients

  • 1/2 cup (1 stick) butter
  • 1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
  • 1 teaspoon dried thyme or savory
  • 1 teaspoon dried basil
  • 1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
  • 3 unpeeled garlic cloves
  • 2/3 cup dry white wine or 1/2 cup dry white vermouth
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dry white wine or dry white vermouth
  • 2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
  • 2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
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Published 2014-09-09 13:30:28 (2 years ago).

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