Delmonico chicken clemenceau

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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