Julia Child Chicken Provençal Recipe

Julia Child Chicken Provençal (Poulet Sauté aux Herbes de Provence) brings the sunny flavors of southern France right to your table. Julia writes in Mastering the Art of French Cooking (pages 257-258): “Basil, thyme or savory, a pinch of fennel, and a bit of garlic give this sauté a fine Provençal flavor that is even more pronounced if your herbs are fresh.”

Provence is where the Mediterranean meets France, and you can taste it in every bite. The air smells of lavender and wild herbs, the garlic grows fat in the sun, and the cooking reflects centuries of simple abundance. Julia captures all of this in one elegant dish.

What sets Julia’s version apart is the sauce – a type of hollandaise where the herbal, buttery pan juices are beaten into egg yolks to create a thick, creamy liaison. It’s silky, aromatic, and unlike any other chicken dish you’ve made.

What makes it Provençal? Herbes de Provence (basil, thyme, fennel) + garlic + a hollandaise-style butter sauce. The taste of sunny southern France.

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Why You’ll Love This Recipe

• Taste of the Mediterranean: Basil, thyme, fennel, and garlic bring Provence to your kitchen.
• Unique butter sauce: A hollandaise-style sauce made from the pan juices.
• Quick and elegant: Ready in under an hour.
• Fresh herb flavor: Even better when you use fresh herbs from the garden.
• Perfect balance: Aromatic, rich, and bright with lemon.

Julia Child Chicken Provençal Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 257-258. Serves 4-6.

For the Chicken:

• 2½-3 lbs cut-up frying chicken, dried thoroughly
• ¼ lb (1 stick) butter
• 1 tsp thyme or savory
• 1 tsp basil
• ¼ tsp ground fennel
• Salt and pepper
• 3 cloves unpeeled garlic

For the Sauce:

• ⅔ cup dry white wine (or ½ cup dry vermouth)
• 2 egg yolks
• 1 Tb lemon juice
• 1 Tb dry white wine

For Finishing:

• 2-3 Tb softened butter (optional)
• 2 Tb fresh minced basil, fennel tops, or parsley

How To Make Julia Child Chicken Provençal

1. Heat the Butter: Melt butter in a heavy casserole or skillet until foaming.
2. Cook the Chicken: Turn chicken pieces in butter for 7-8 minutes without browning more than a deep yellow.
3. Remove White Meat: Take out breast pieces. Season dark meat with herbs, salt, and pepper. Add unpeeled garlic cloves.
4. Cook Dark Meat: Cover and cook slowly for 8-9 minutes.
5. Add White Meat: Season and add breast pieces back. Baste with butter.
6. Finish Cooking: Continue 15 minutes, turning and basting 2-3 times, until juices run pale yellow when pricked.
7. Rest the Chicken: Remove to warm platter, cover, and keep warm.
8. Prepare the Garlic: Mash garlic cloves with a spoon in the casserole, then remove just the peels (leave the garlic pulp).
9. Reduce the Wine: Add wine and boil over high heat, scraping up juices, until reduced by half.
10. Make the Sauce: In a small saucepan, beat egg yolks until thick. Beat in lemon juice and wine. Then beat in the casserole liquid half-teaspoon at a time to create a thick, creamy sauce like hollandaise.
11. Warm the Sauce: Beat over very low heat for 4-5 seconds to thicken. Don’t scramble the eggs!
12. Finish: Beat in optional butter and fresh herbs. Adjust seasoning.
13. Serve: Spoon sauce over chicken.

About Herbes de Provence

Herbes de Provence is a blend of dried herbs from southern France. Traditional blends include:

• Basil – Sweet, aromatic
• Thyme or Savory – Earthy, slightly minty
• Fennel – Subtle anise note
• Rosemary – Pine-like, bold (sometimes)
• Marjoram – Sweet, oregano-like (sometimes)
• Lavender – Floral (optional, use sparingly)

Fresh is best. Julia notes the Provençal flavor is even more pronounced with fresh herbs.

Recipe Tips

• Fresh herbs make a difference. Julia says the flavor is even more pronounced with fresh herbs.
• Don’t brown the chicken. Keep it a deep yellow – this isn’t Chasseur or Coq au Vin.
• Mash then peel the garlic. The pulp stays to flavor the sauce while the peel is discarded.
• Cook dark meat longer. Adding white meat later prevents dry breast meat.
• Beat the sauce carefully. Add the hot liquid very slowly (half-teaspoon at a time) to avoid scrambling the eggs.
• Brief heat only. 4-5 seconds over low heat is enough – any more risks scrambling.

Olive Variation (Traditional Provençal Addition)

Julia’s recipe focuses on herbs and garlic, but many Provençal dishes include olives. For a variation:

• Add ½ cup pitted Niçoise or Kalamata olives
• Add 2 Tb capers (rinsed)
• Add 1 cup chopped tomatoes

This creates a brighter, Mediterranean version while still honoring Julia’s technique.

Provençal vs Other French Chicken Dishes

Dish	Key Flavors	Sauce Style
Chicken Provençal	Herbes de Provence, garlic	Hollandaise-style butter
Chicken Chasseur	Mushrooms, tomatoes, tarragon	Reddish-brown
Chicken Fricassee	Cream, mushrooms, onions	White cream sauce
Coq au Vin	Red wine, bacon, mushrooms	Deep purple-brown

What To Serve With Julia Child Chicken Provençal

Julia recommends:

• Potatoes sautéed in butter
• Potato crêpes
• Broiled tomatoes
• Crusty French bread (to soak up the delicious sauce)

Wine: A chilled rosé wine.

Make-Ahead Tips

Best Served Immediately: The hollandaise-style sauce is best freshly made.

If You Must Hold:

• Keep chicken warm in low oven
• Make sauce at the last minute
• The sauce cannot be reheated (egg yolks will scramble)

How To Store

• Refrigerator: Chicken without sauce for up to 3 days.
• Freezer: Chicken only (without sauce) for up to 2 months. The egg-based sauce doesn’t freeze well.
• Reheat: Warm chicken gently. Make fresh sauce when serving.

Nutrition Facts

Per serving (1/6 of recipe):

• Calories: 420 kcal
• Protein: 30g
• Total Fat: 32g
• Saturated Fat: 16g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 1g
• Sodium: 380mg
• Cholesterol: 210mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 257-258

– Claire