Le Coq
Grace Pullen
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Delmonico Chicken Clemenceau

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Delmonico Chicken Clemenceau
Who's Your Mama, Are You Catholic
and Can You Make a Roux?
by Marcelle Bienvenu, 1993, Times of Acadiana Press

 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, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves

  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 sauté pan, melt the butter. Add the ham and sauté for 2
minutes. Add the onions. Sauté for 1 minute. Add the garlic and
mushrooms. Season with salt and pepper. Sauté for 2 minutes. Add
the peas and potatoes. Sauté 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 Béarnaise
Sauce over the chicken and serve.
Yield: 4 servings
 

Index - Poultry Recipe Archives
Classic French Recipe Index
Recipe Archives Index