- 1/4 pound butter
- 2-1/2 to 3 pounds cut-up frying chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon ground fennel
- Salt and pepper
- 3 cloves unpeeled garlic
- 2/3 cup dry white wine or 1/2 cup dry white vermouth
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon dry white wine or vermouth
- 2 tablespoons fresh minced basil, fennel fronds or parsley
- Heat butter in a large skillet until it is foaming. Add chicken pieces and saute for 7 to 8 minutes, turning often. Do not let chicken color more than a deep golden yellow. Season with herbs and salt and pepper. Add garlic and cook, uncovered, for another 20 to 25 minutes, turning 2 to 3 times, or until chicken is tender and juices run clear. Remove chicken to a warm platter and tent with foil to keep warm.
- Mash garlic cloves with the back of a spoon. Remove peel. Add wine and boil down until reduced by half.
- Beat egg yolks in a separate small saucepan until thick and sticky. Beat in lemon juice and wine with a whisk. Add liquid remaining in saute pan, a half teaspoon at a time, until a creamy mayonnaise sauce begins to form. Beat over very low heat until warm and thickened.. Remove from heat. Add finishing herbs and adjust to taste with salt and pepper. Spoon sauce over chicken and serve immediately.