Julia Child's Chicken with Hollandaise Sauce. Today I am sharing with you Julia's famous Hollandaise Sauce because it is the perfect dip for those Ocean Mist Farm Artichokes. Can we get a cohesive "all hail Julia Child"?? That women was amazing and knew her way around a kitchen - not because she was classically trained, but because.

Instead of doing one massive post with all. I started with the asparagus with Hollandaise sauce. I first watched her TV program that I have on DVD and then kind of incorporated both the. You can Cook Julia Child's Chicken with Hollandaise Sauce using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Julia Child's Chicken with Hollandaise Sauce

What You needis of Chicken----------------.
It's 5 of chicken thighs.
Lets Go Prepare 1/2 stick of butter.
Lets Go Prepare 4 cloves of whole pieces of garlic.
Lets Go Prepare To taste of salt and ground black pepper.
What You needis 2 teaspoon of Herbs De Provence.
What You needis 1/2 cup of white wine.
It's of Hollandaise Sauce-----------------.
What You needis 2 of large egg yokes.
It's 1 tablespoon of white wine.
Lets Go Prepare 1 tablespoons of lemon juice.

This eggs Benedict from beloved Julia Child is made with hollandaise sauce, poached eggs, buttery brioche (or English muffins), and ham. Hollandaise sauce is an essential component of eggs Benedict, and a lovely adornment for all kinds of egg and vegetable dishes, like warm asparagus and. I splurged at the market the other day. I also add onions and carrots beside. ***Julia Child mentions the sauce chapter in Mastering the Art of French Cooking several times in her memoir, "My Life in France." In fact, there's a really cool This is one such sauce.

Julia Child's Chicken with Hollandaise Sauce step by step

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 white wine 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 white wine..
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!!.

Who doesn't like a decadently rich and eggy hollandaise sauce? There are so many things that you can serve it with. As Child explains in Mastering the Art of French Cooking, basting is crucial to a golden bird. However, speed is also crucial to ensure you aren't letting out (If you do, your bird will take longer to cook and will never get as crispy.) And while Child goes all out with a pan sauce of shallots cooked in chicken. Julia Child's chicken gets seasoned with a mixture of sautéed vegetables, fresh herbs and lemon slices, then it's slathered with butter before pan-roasting.