Delmonico Chicken Clemenceau Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Fryer, about 3 1/2 pounds
Drizzle of olive oil,
Salt,
Freshly ground black pepper,
1 tbsp: Butter,
1/2 lbs: Smithfield Ham, julienned
1/2 cup: Minced onions,
2 tsp: Chopped garlic,
1/2 lbs: Assorted Exotic mushrooms,
Stemmed, cleaned and sliced
1/2 lbs: Green peas,
1/2 lbs: Brabant potatoes, (small
Diced blanched potatoes that,
Are fried,
Until golden),
3 tbsp: White vinegar,
3 tbsp: White wine,
10: Peppercorns, crusted
2 tbsp: Finely chopped shallots,
1 tbsp: Chopped tarragon,
3: Egg yolks,
1 cup: Unsalted butter, melted
1 tbsp: 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
EMERIL LIVE SHOW #EMIB24
Source from luhu.jp
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
EMERIL LIVE SHOW #EMIB24
Source from luhu.jp
Tags
Emeril