Delmonico chicken clemenceau
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fryer, about 3 1/2 pounds | |
| Drizzle of olive oil | ||
| Salt | ||
| 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, |
| Stemmed, cleaned and sliced | ||
| ½ | pounds | Green peas |
| ½ | 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 | tablespoon | Chopped tarragon |
| 3 | Egg yolks | |
| 1 | cup | Unsalted butter, melted |
| 1 | tablespoon | Finely chopped parsley |
| Leaves | ||
Directions
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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