Julia Inspiré

In honor of Julia Child's 100th year mark we thought we'd go ahead and give you a few ideas to throwing your very own Julia Child inspired dinner party! Our friends over at the Pearl Cafe have dedicated their menu this entire week to the wonderful Julia so we thought we'd put together a few of our own favorite recipes to use for your own dinner party!

These vintage inspired wine glasse are perfect for sipping vino and toasting your dinner party with Julia's signature “Bon Appétit!” Fun little fact, the 23 on the glasses is the price of what a glass of wine used to be!

Love this simple French countryside table setting! 

{Poulet Saute aux Herbes de Provence}

{INGREDIENTS}

• 5-6 chicken legs and thighs (bone in or out)
• 1/2 stick of butter
• 2 tsp herbes de provence
• 3-4 cloves of garlic, left whole
• 1/2 c white wine + 1Tb
• 2 egg yolks
• 1 lemon, juiced
• Salt and pepper, to taste
• Fresh parsley or basil, roughly chopped (for garnish)

{INSTRUCTIONS}

1. In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
2. Add the chicken and cook until lightly brown on both sides, about 5 minutes.
3. Add salt and pepper, herbes de provence and garlic.
4. Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
5. When chicken is done, remove to a plate and keep warm.
6. Mash the garlic in the casserole with the back of a spoon.
7. Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
8. In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
9. Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
10. Continue to beat the sauce over low heat until it is thick and creamy.
11. Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

* Head over to this website to find helpful step by step photos of this recipe!