Text 28394, 76 rader
Skriven 2012-08-18 13:36:00 av DAVE DRUM (1:261/1381)
Ärende: Happy Century Julia
===========================
Julia Child was an American chef, author, and television personality. She is
recognized for bringing French cuisine to the American public with her debut
cookbook, Mastering the Art of French Cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Poulet Sauté aux Herbes de Provence
 Categories: Poultry, Herbs, Dairy, Wine
      Yield: 6 Servings

MMMMM-------------------------CHICKEN-------------------------------
    1/2 c  Butter 
  3 1/2 lb Chicken; in 8 pieces,
           - rinsed, patted dry 
      1 ts Dried thyme or savory 
      1 ts Dried basil 
    1/4 ts Fennel seeds; ground in
           - spice mill or w/mortar
           - and pestle 
      3 cl Garlic, unpeeled
    2/3 c  Dry white wine
           +=OR=+
    1/2 c  Dry white vermouth 

MMMMM--------------------------SAUCE--------------------------------
      2 lg Egg yolks 
      1 tb Fresh lemon juice 
      1 tb dry white wine or vermouth
      3 tb Butter; in 1" cubes (opt) 
      2 tb Chopped fresh basil, fresh
           - fennel fronds, or fresh
           - parsley (opt) 

  Chicken: Melt butter in large wide pot over medium-high
  heat. Working in batches, if necessary, add chicken pieces
  and cook only until golden, turning occasionally, about 8
  minutes per batch. Transfer chicken breast pieces to
  plate. Sprinkle remaining chicken pieces in pot with half
  each of thyme, basil, and fennel seeds, then salt and
  pepper. Add garlic to pot. Cover pot; reduce heat to
  medium and cook 8 to 9 minutes. Sprinkle chicken breasts
  with remaining thyme, basil, and fennel seeds, then salt
  and pepper. Return breast pieces to pot; baste chicken
  with butter in pot. Cover and cook until chicken is cooked
  through, turning and basting occasionally, about 15
  minutes. Transfer to hot platter; cover. 

  Remove peel from garlic cloves; mash garlic with spoon or
  fork in same pot. Add 2/3 cup wine to juices in pot; boil
  until liquid is reduced to 3/4 cup, occasionally scraping
  bottom of pan, about 8 minutes. Pour reduced pan juices
  into measuring cup and reserve for sauce. 
 
  Sauce: Off heat, whisk egg yolks in heavy small saucepan
  until beginning to thicken. Whisk in lemon juice and 1
  tablespoon wine. Gradually whisk reserved pan juices into
  eggs, 1 teaspoon at a time. Set sauce over very low heat
  and whisk constantly until warm and slightly thickened, 3
  to 4 minutes. If desired, whisk in butter, 1 piece at a
  time. Remove from heat. Stir in herbs, if desired. Season
  sauce to taste with salt and pepper. Spoon sauce over
  chicken and serve.

  Makes 6 servings

  Recipe from Mastering the Art of French Cooking

  Bon Appétit | August 2009

  Uncle Dirty Dave's Archives

MMMMM

... I was 32 when I started cooking; up until then I just ate. - Julia Child
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