Poulet Sauté aux Herbes de Provence

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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