Name: Poulet Sauté aux Herbes de Provence
Yield: 6 Servings
Ingredients: 1/2 cup (1 stick) butter; 1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry; 1 teaspoon dried thyme or savory; 1 teaspoon dried basil; 1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle; 3 unpeeled garlic cloves; 2/3 cup dry white wine or 1/2 cup dry white vermouth; 2 large egg yolks; 1 tablespoon fresh lemon juice; 1 tablespoon dry white wine or dry white vermouth; 2 to 3 tablespoons butter, cut into 1-inch cubes (optional); 2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)

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