Delmonico Chicken Clemenceau
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
46
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt1 tbsp
Butter1 cup
Onion (minced)2 tsps
Garlic (chopped)450 g
Green Pea3 tbsps
White Vinegar3 tbsps
White Wine2 tbsps
Shallot (finely chopped)1 tbsp
Tarragon (chopped)1 cup
Unsalted Butter (melted)Directions:
1
Preheat the oven to 400 degrees F
2
Season the chicken with olive oil, salt and pepper
3
Place on a roasting pan and bake for 30 minutes
4
Reduce the heat to 350 degrees F
5
And continue to cook for 30 minutes
6
In a large saute pan, melt the butter
7
Add the ham and saute for 2 minutes
8
Add the onions
9
Saute for 1 minute
10
Add the garlic and mushrooms
11
Season with salt and pepper
12
Saute for 2 minutes
13
Add the peas and potatoes
14
Saute for 3 to 4 minutes
15
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon
16
Bring the liquid to a boil and reduce to 1 tablespoon
17
Add 1 tablespoon of water
18
Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes
19
In a steady stream, add the butter until the sauce thickens
20
Season with salt and pepper
21
Strain the sauce through a chinois and set aside
22
Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh)
23
To serve, spoon the potato mixture on the bottom of each plate
24
Lay the individual chicken portions on top of the potatoes
25
Spoon the Bernaise Sauce over the chicken and serve