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Delmonico Chicken Clemenceau

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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
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

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