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1
Preheat oven to 400 degrees F.
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2
Cut the chicken into 6 pieces, 2 breasts, 2 thighs, and 2 legs, and remove the bones from the breasts.
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3
Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
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4
Heat 1 tablespoon of the oil in a large ovenproof skillet or saute pan over medium-high heat.
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5
Add the chicken pieces and cook until golden brown, 4 minutes on the first side and 3 minutes on the second side.
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6
Place 2 tablespoons of butter on the chicken and transfer the pan to the oven and roast until the chicken is cooked through, 18 to 20 minutes.
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7
Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat.
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8
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
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9
Add the ham, mushrooms, green onions, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until the mushrooms give off their liquid and start to turn golden brown, 3 to 4 minutes.
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10
Add the wine and bring to a boil, stirring to deglaze the bottom of the pan.
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11
Reduce the heat to medium and simmer until the mixture is thickened, 4 to 5 minutes.
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12
Add the Brabant Potatoes and parsley, tossing gently to mix, and cook until the potatoes are warmed through, 1 to 2 minutes.
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13
To serve, place equal amounts of the vegetable mixture in the center of 4 large plates and top with the chicken.
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14
Spoon the Bearnaise Sauce over the chicken and serve immediately.
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15
Combine the white wine, vermouth, red wine vinegar, shallots, tarragon sprigs, and peppercorns in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons.
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16
Strain through a fine-mesh sieve and let cool.
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17
Whisk the egg yolks in the top of a double boiler (or in a medium bowl set over a pot of barely simmering water) until thick and pale yellow.
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18
Remove the double boiler (or bowl and saucepan) from the heat and gradually add the butter, whisking constantly to thicken.
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19
Add enough tepid water to thin to pouring consistency.
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20
Add 4 teaspoons of the wine reduction, the chopped tarragon, the salt, and hot sauce, and whisk well to blend.
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21
Adjust seasoning to taste.
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22
Serve immediately, or cover and keep warm for up to 10 minutes, whisking occasionally to keep from separating.
