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Poulet Saute aux Herbes de ProvencePoulet Saute aux Herbes de Provence + Potato Pancakes
September 30, 2020 | Updated January 26, 2023 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 145-146 | 382 recipes to go!
✽ Poulet Sautè aux Herbes de Provence [Chicken Sautèed with Herbs and Garlic; Egg Yolk and Butter Sauce], p. 257
✽ Crêpes de Pommes de Terre [Grated Potato Pancakes], p. 521
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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
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Butter Count & Cost: Chicken Sauteed with Herbs and Garlic; Egg Yolk and Butter Sauce
✽ Butter Count: +12.5 TB
✽ Cost: $12.65 [~$2.11 per serving]
- Poulet Sautè aux Herbes de Provence= $6.62 [4-6 servings]
- Grated Potato Pancakes= $6.03 [18 crêpes]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
Perfectly sauteed chicken covered in a savory and creamy sauce served with homemade potato pancakes.
Even before making these recipes I knew they were both going to be winners. Let’s take Julia’s perfectly sautéed chicken, coat it with a flavor-packed egg and butter sauce, and serve it with cheesy potato pancakes. Does any of that sound bad to you? No? I didn’t think so.
Julia Child's Poulet Saute aux Herbes de Provence: Rating
✽ LAURA'S RATING: 9
✽ BRIAN'S RATING: 9
My husband and I gave both of these recipes pretty high ratings because they are that amazing. A solid nine which means I will make these recipes again, and I highly recommend you make them as well.
I want to serve that sauce over everything I make from now on and maybe just eat it by itself. I may be a couple pounds heavier from this meal, but it was so worth it.
Sauteed Chicken: Questions
✽ What is a liason?
The sauce made for this chicken is made with egg yolks and creamy. The egg yolks are beaten until thick and sticky. Then wine and lemon juice are beaten into the egg yolks followed by the casserole liquids (the buttery pan juices). This will give you a thick creamy sauce like a hollandaise.
The word liason comes from the French word, lier, which means 'to bind or tie'. Most of the time a liason in cooking is the process of thickening a sauce using either starch, egg yolks, or fat.
By beating the egg yolks into the fat in this way, you will end up with a smooth textured sauce that can hold these heavy ingredients in suspension. Without this process, the ingredients would separate.
✽ What do you serve with chicken sauteed with herbs and garlic?
I served mine with potato pancakes, and I couldn't recommend this combination enough. I used the potato pancake to scoop up the leftover sauce on my plate. So so good.
The cookbook also recommends serving with buttery potatoes and broiled tomatoes. As for wine, go for a nice chilled rosé.
✽ What are the other Julia Child sauteed chicken recipes?
The master recipe is sauteed chicken with a deglazing sauce. This recipe is so good. There is a reason why it is a classic. Instead of an egg yolk and butter sauce, this chicken is coated with a brown chicken stock deglazing sauce.
The second sauteed chicken recipe I made was sauteed chicken with a cream deglazing sauce. It is very similar to the master recipe except that whipping cream is added to the sauce as well. Also, a very tasty dish.
Looking for more Julia Child chicken recipes?
→ Check out all of the poultry recipes that I've completed so far!
Fun Facts about Potato Pancakes
*Find these facts plus lots more on Wikipedia.*
✽ Where are potato pancakes considered the national dish?
Potato pancakes are the national dish of Belarus and Slovakia.
✽ What do you serve with potato pancakes?
Sometimes potato pancakes are served with savory condiments such as sour cream or cottage cheese. Sometimes they are meant to be sweet and served with applesauce, sugar and cinnamon, or fruit.
✽ Where did potato pancakes originate?
Potato pancakes originated in eastern European countries of Germany Austria, Russia, and Poland. They were first considered a peasant food since potatoes were so plentiful and cheap.
How to Make Chicken Sauteed with Herbs and Garlic; Egg Yolk and Butter Sauce
✽ Step 1: Saute Chicken
What’s great about sautéed chicken is that it is pretty hands-off. Place the chicken pieces in an entire stick of melted butter and cook for a few minutes until they are a dark yellow.
Note- I probably should have cooked the chicken in batches or used a bigger skillet since the pieces were very crowded. Though, the chicken still ended up browning quite well despite this fact.
The white meat is removed, and the dark meat is covered in herbs (thyme, basil, fennel) and seasonings. Unpeeled garlic cloves are thrown in there, and everything cooks with the lid on for a few minutes.
The white meat is then seasoned, added back in, and cooked for an additional fifteen minutes. Don’t forget to baste the meat with that delicious butter during the process!
✽ Step 2: Deglaze Pan
Once chicken is done, it is removed and the garlic cloves are squished out of their skins. Dry white vermouth is added to the pan to deglaze. There will be SO much flavor at the bottom of the pan so make sure you scrape it all up.
✽ Step 3: Make Sauce
Once the wine is reduced to half, beat egg yolks, lemon juice, and white vermouth together in a saucepan. Now beat in that delicious SUPER flavorful butter from the pan slowly into the egg mixture. This is very similar to making hollandaise sauce.
Heat the sauce for a few seconds to thicken it, add in minced parsley and more butter, and pour over the chicken. YUM.
How to Make Potato Pancakes
✽ Step 1: Combine Ingredients
The potato pancakes are made up of cream cheese, flour, eggs, seasonings, Swiss cheese, and whipping cream.
The pototoes are peeled, grated, and squeezed so a lot of their moisture is out of them. Once everything is mixed together it should have a consistency of “a thick, creamed cole slaw”.
Note- I left my grated potatoes out too long, and they oxidized. This is why they are pink in my photo!
You can add in some optional ingredients as well. I chose to add in onions and parsley which were both excellent choices.
✽ Step 2: Pan-Fry Potato Pancakes
The mixture is formed into round discs. Then the pancakes are cooked in a butter/oil combo for three minutes each side.
What’s great about these is they can be made ahead of time and warmed up in an oven a few minutes before serving. Everything about these pancakes is wonderful. Imagine a large cheesy tater tot!
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
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Category: Julia Child, Vegetables, Poultry Cuisine: French
Keywords: julia child sauteed chicken recipe, potato pancakes recipe, french potato pancakes recipe, julia child potato pancakes, julia child poulet saute aux herbes de provence
✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.
More Chicken Recipes:
✽ Casserole Roasted Chicken (a delicious one pot chicken dish)
✽ Mushroom Stuffing (a roasted chicken filled with amazing savory mushroom stuffing)
✽ Roast Chicken (the classic roast chicken recipe)
→ Check out all of the completed Julia Child poultry recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
September 30, 2020 by Laura Ehlers
*This Poulet Saute aux Herbes de Provence blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.