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Preheat the oven to 400°F.
Coat the chicken with salt, pepper and herbes de provence. Let it sit, skin side down on a paper towel for 30 minutes to help absorb the flavors.
In a large pan over medium heat, add the butter and olive oil. Once bubbling, add the chicken, skin side down and sear until golden brown. Add the smashed garlic to flavor the fat. Around 5-10 minutes. Remove the chicken and place on a sheet tray. Transfer to the oven and cook for 25 minutes, or until cooked through.
In the same pan, make the sauce. Over medium heat deglaze the pan with the white wine. Bring up to a simmer and reduce for 5-10 minutes, by half.
Once the wine is halfway reduced, stir in the chicken stock. Season with salt and pepper to taste and reduce by half again.
While the sauce is reducing, in a bowl, whisk together the egg yolks and lemon juice. While the sauce is simmering, whisk in a small amount of the liquid at a time to temper the eggs. Do this slowly so you don’t scramble the eggs! Do this until all of the simmering liquid is poured in.
Turn the pan heat to low and return the sauce to the pan. Whisk continuously until the sauce has thickened, then turn off the heat.
Pour the sauce over the chicken and enjoy!