Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Fryer, about 3 1/2 pounds |
| \N \N | Drizzle of olive oil |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
| 1 tablespoon | Butter |
| ½ pounds | Smithfield Ham, julienned |
| ½ cup | Minced onions |
| 2 teaspoons | Chopped garlic |
| ½ pounds | Assorted Exotic mushrooms, |
| \N \N | Stemmed, cleaned and sliced |
| ½ pounds | Green peas |
| ½ pounds | Brabant potatoes (small |
| \N \N | Diced blanched potatoes that |
| \N \N | Are fried |
| \N \N | Until golden) |
| 3 tablespoons | White vinegar |
| 3 tablespoons | White wine |
| 10 \N | Peppercorns, crusted |
| 2 tablespoons | Finely chopped shallots |
| 1 tablespoon | Chopped tarragon |
| 3 \N | Egg yolks |
| 1 cup | Unsalted butter, melted |
| 1 tablespoon | Finely chopped parsley |
| \N \N | 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.
Yield: 4 servings
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