If you’re looking for a simple yet flavorful French dish to add to your dinner rotation, let me introduce you to Poulet Sauté aux Herbes de Provence – aka French sauteed chicken with herbes de provence egg yolk sauce. This rustic Southern French recipe features bone-in chicken pieces seared until golden, then served with an egg yolk sauce with wine and herbs. It is both rustic and fancy, and very delicious.
Key Ingredients & Substitutions:
- Bone in Chicken Thighs and Legs – This is what is traditionally used for this dish. The golden skin makes for a delicious dish. You can use boneless thighs or breast if needed.
- Butter – Butter is used here for the sauce and searing the chicken.
- Herbes de Provence – This is a dried herbs mix from the region of Provence. If you can’t find this you can use other dried herbs.
- Egg Yolks – This is used to thicken the sauce! No omitting.
- White Wine and Chicken Stock – These are the liquids used for the sauce. Omit wine if you cannot have it.
@kellyscleankitchen How to make sautéed chicken with egg yolk sauce 🍳 #chicken #frenchfood ♬ Symphony No. 5 In C Minor Op. 67 Part 1 - Beethoven
French Chicken with Egg Yolk Sauce
Prep Time: 10 minutes
Cook Time: 1 Hour
Total Time: 1 Hours 10 minutes
Serves: 4
Ingredients:
- 3 skin on chicken thighs
- 3 skin on drumsticks
- salt and pepper
- 3 tsp Herbes de Provence
- 1/4 cup butter
- 1 tbsp olive oil
- 5 garlic cloves, smashed
- 1.25 cups dry white wine
- 1.25 cups chicken stock
- 3 egg yolks
- 1/2 lemon, juiced
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Coat the chicken with salt, pepper and herbes de provence. Let it sit, skin side down on a paper towel for 30 minutes to help absorb the flavors.
STEP 3.
In a large pan over medium heat, add the butter and olive oil. Once bubbling, add the chicken, skin side down and sear until golden brown. Add the smashed garlic to flavor the fat. Around 5-10 minutes. Remove the chicken and place on a sheet tray. Transfer to the oven and cook for 25 minutes, or until cooked through.
STEP 4.
In the same pan, make the sauce. Over medium heat deglaze the pan with the white wine. Bring up to a simmer and reduce for 5-10 minutes, by half.
STEP 5.
Once the wine is halfway reduced, stir in the chicken stock. Season with salt and pepper to taste and reduce by half again.
STEP 6.
While the sauce is reducing, in a bowl, whisk together the egg yolks and lemon juice. While the sauce is simmering, whisk in a small amount of the liquid at at time to temper the eggs. Do this slowly so you don’t scramble the eggs! Do this until all of the simmering liquid is poured in.
STEP 7.
Turn the pan heat to low and return the sauce to the pan. Whisk continuously until the sauce has thickened, then turn off the heat.
Troubleshooting: If you continue to whisk and the sauce doesn’t thicken up, you mostly likely didn’t reduce the initial liquid enough and may need to temper another egg yolk into the sauce again!
STEP 8.
Pour the sauce over the chicken and enjoy!
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