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Delmonico Chicken Clemenceau
1
Fryer chicken −; (abt 3 1/2 lbs)
Drizzle of olive oil
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
2
1
Tablespoon Butter
/2 Pound Smithfield Ham; julienned
/2 Cup Minced onions
Teaspoon Chopped garlic
/2 Pound Assorted exotic mushrooms; stemmed, cleaned,
And sliced
1
1
/2 Pound Green peas
/2 Pound Brabant potatoes
(small−diced blanched potatoes that are
Fried until golden)
3
3
1
2
1
3
1
1
1
Tablespoon White vinegar
Tablespoon White wine
0 Peppercorns; crushed
Tablespoon Finely−chopped shallots
Tablespoon Chopped tarragon
Egg yolks
Cup Unsalted butter; melted
Tablespoon Finely−chopped parsley leaves
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Season the chicken with olive oil, salt and
pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to
3
50 degrees 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. This recipe yields 4 servings.
Delmonico Chicken Clemenceau
198
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