Poulet Sauté aux Herbes de Provence

As you might guess by the picture, this is very not diet food lol.  This is yet another recipe I've had saved for quite a time; this one I resisted making because it involves making a Hollandaise type sauce, which intimidated me (I'd heard it is very tricky to get right).  My craving for a dish wish the wonderful herbes de Provence defeated my apprehension and decided I would go for it.  Oh, how glad I am that I did!  This dish is excellent, well worth the effort :) And the sauce wasn't nearly as tricky as I expected. This is the original recipe (which I adapted to my needs): http://www.bonappetit.com/recipe/poulet-saut-aux-herbes-de-provence

Ingredients:

1/2 c. (1 stick) unsalted butter
3 1/2 lbs. bone-in, skin-on chicken thighs (this was 6 pieces of the package I got)
herbes de Provence
salt
pepper
1 tsp. minced bottled garlic
2/3 c. dry white wine

2 large egg yolks
1 T. fresh lemon juice
1 T. dry white wine
herbes de Provence

Instructions:

1. Melt the butter in large sauté pan over medium-high heat.

2. Cook the chicken in two batches (do not crowd into one batch!); each should take about 8 minutes.  I turned them every 2 minutes and used a splatter screen (highly recommend).

3. Return all chicken to the pan and sprinkle herbes de Provence, salt, and pepper over top of the chicken (use amount to your taste).  Reduce heat to medium and cover.  Cook for approximately 15 minutes (depending on thickness/size of thighs--mine were fairly large), turning over every 3-4 minutes.

4. Transfer chicken to a plate and cover to keep warm (I used aluminum foil).

5. Add garlic to remaining pan juices, along with the wine.  Return heat to medium-high.  Boil sauce until reduced to 3/4 c., scraping bottom of pan while stirring occasionally (this takes around 8 minutes).  Pour reduced pan juice into cup and reserve for use in making sauce.

6. To make sauce, begin with placing the 2 large egg yolks in a small heavy saucepan OFF HEAT.  Whisk the egg yolks until they begin to thicken slightly.

7. Whisk in the lemon juice and wine.

8. Using the reserved pan juices, dip up 1 tsp. at a time and whisk into pan.  Yes, this takes a bit of time, but you must not rush it or you may ruin the sauce (you do not want the eggs to cook/curdle!).

9. Add herbes de Provence to desired taste level and set sauce over the lowest heat setting possible on stove and whisk constantly for 3 minutes.  (You may also add salt and pepper, but I did not feel this was necessary.)

10. Spoon sauce over chicken and enjoy!  **I served this with rosemary potatoes.**