Delmonico Chicken Clemenceau
Serves 4
Recipe By: Marcelle Bienvenu
Published in: Whos Your Mama, Are You Catholic, and Can You Make a Roux
1 fryer -- about 3 1/2 pounds
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoons butter
1/2 pounds Smithfield Ham -- julienned
1/2 cup minced onions
2 teaspoons chopped garlic
1/2 pounds assorted Exotic mushrooms -- stemmed, cleaned and sliced
1/2 pounds green peas
1/2 pounds brabant potatoes (small diced blanched potatoes that are
fried until golden)
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns -- crusted
2 tablespoons finely chopped shallots
1 tablespoons chopped tarragon
3 egg yolks
1 cup unsalted butter -- melted
1 tablespoons finely chopped parsley leaves
Preheat the oven to 400 degrees F. Season the chicken with olive oil,
salt and pepper. Place on a roasting pan and bake for 30 minutes.
Reduce the heat to 350 degrees F. and continue to cook for 30
minutes. In a large saute pan, melt the butter. Add the ham and saute
for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and
mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the
peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine
the vinegar, wine, peppercorns, shallots, and tarragon. Bring the
liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of
water. Add the egg yolks and whisk, over low heat, until frothy,
about 3 to 4 minutes. In a steady stream, add the butter until the
sauce thickens. Season with salt and pepper. Strain the sauce through
a chinois and set aside. Remove the chicken from the oven and carve
into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato
mixture on the bottom of each plate. Lay the individual chicken
portions on top of the potatoes. Spoon the Bernaise Sauce over the
chicken and serve.
Difficulty: Easy
Yield: 4 servings
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