Delmonico Chicken Clemenceau Recipe

Name: Delmonico Chicken Clemenceau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fryer, about 3 1/2 pounds; Drizzle of olive oil; Salt; Freshly ground black pepper; 1 tablespoon butter; 1/2 pound Smithfield Ham, julienned; 1/2 cup minced onions; 2 teaspoons chopped garlic; 1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced; 1/2 pound green peas; 1/2 pound 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

Servings: persons

1 fryer, about 3 1/2 pounds
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1/2 pound Smithfield Ham, julienned
1/2 cup minced onions
2 teaspoons chopped garlic
1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced
1/2 pound green peas
1/2 pound 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

1
Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper.
2
Place on a roasting pan and bake for 30 minutes.
3
Reduce the heat to 350 degrees F. and continue to cook for 30 minutes.
4
In a large saute pan, melt the butter.
5
Add the ham and saute for 2 minutes.
6
Add the onions.
7
Saute for 1 minute.
8
Add the garlic and mushrooms.
9
Season with salt and pepper.
10
Saute for 2 minutes.
11
Add the peas and potatoes.
12
Saute for 3 to 4 minutes.
13
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
14
Bring the liquid to a boil and reduce to 1 tablespoon.
15
Add 1 tablespoon of water.
16
Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.
17
In a steady stream, add the butter until the sauce thickens.
18
Season with salt and pepper.
19
Strain the sauce through a chinois and set aside.
20
Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh).
21
To serve, spoon the potato mixture on the bottom of each plate.
22
Lay the individual chicken portions on top of the potatoes.
23
Spoon the Bernaise Sauce over the chicken and serve.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 fryer, about 3 1/2 pounds, Drizzle of olive oil, Salt, Freshly ground black pepper, and more.

Yes, Delmonico Chicken Clemenceau falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Delmonico Chicken Clemenceau

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