"Poulet Sauté aux Herbes de Provence" (chicken with herbs, garlic, and butter sauce)

Provence is a region if southeastern of France on the Mediterranean adjacent to Italy. The sunny. warm, and dry Mediterranean climate result in the special cuisine of Provence. The basic ingredients of this area are olives and olive oil; garlic; sardines, rockfish, sea urchins and octopus; lamb and goat; chickpeas; local fruits, such as grapes, peaches, apricots,strawberries, cherries, and the famous melons of Cavaillon.


Today I am going to make this traditional Provence poultry dish "Poulet Sauté aux Herbes de Provence", which is chicken with herbs, garlic, and butter sauce.


Here are the ingredients (4~6 servings):

Chicken leg steak: 1100~1300g

Butter: 110g
Thyme: 1 tsp
Basil: 3 tsp

Fennel: 1/4 tsp
Un-peeled garlic: 3 cloves
Dry white wine: 2/3 cups
Egg yolks: 2

Lemon juice: 1Tb
Salt
Pepper
Methods:
1. Heat the butter in a hot pan then put the chicken (skin down) in it for 3 minutes and turn, color them to slightly yellow.

2. Add in the thyme, basil, fennel, and seasoned with salt and pepper. Add the unpeeled garlic into the casserole. Cover the casserole and cook for about 9 minutes.

3. Uncover it, turning and basting the chicken, cook for another 15 minutes. Then the chicken is ready. Remove to a hot platter and then prepare for the sauce.




4. Mash the garlic and then remove the peel. Add the white wine in and bring to boil with high heat, scraping up coagulated juice during the process (for about 3 minutes).



5. Beat the egg yolks with the wire whip until sticky. Gradually add in the lemon juice, wine, and the reduced juice in the casserole (half spoon a time). Add 1 tsp of basil and fennel to season the taste and bring to the low heat setting to warm the sauce and thicken it. You can beat in some butter for a smooth taste if you like, it's totally optional. 

6. Spoon the sauce on the chicken then it's all set!







Try it and make any adjustments based on your taste. Cooking is a free art and you can make whatever you like! That's the beauty of it!

後記：
在最後階段調醬汁的時候
有再加入兩湯匙羅勒及茴香
但以台灣人的口味兩湯匙可能稍嫌太重
加一湯匙應該比較適合喔

而且真的要趁熱吃
如果冷掉的時候
醬汁裡的油就會慢慢分離出來
到時候真的會覺得很油喔

最後~最好配罐油切綠茶

下一週的flambo幸福灶腳
要烹煮哪一道呢?
1)普羅旺斯聖賈克扇貝
2)法式嫩煎豬排
Dutch!!!