Free Recipe Delmonico Chicken Clemenceau
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Delmonico Chicken Clemenceau Recipe
1 Fryer chicken -; (abt 3 1/2
-lbs)
Drizzle of olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Butter
1/2 lb Smithfield Ham; julienned
1/2 c Minced onions
2 ts Chopped garlic
1/2 lb Assorted exotic mushrooms;
-stemmed, cleaned,
And sliced
1/2 lb Green peas
1/2 lb Brabant potatoes
(small-diced blanched
-potatoes that are
Fried until golden)
3 tb White vinegar
3 tb White wine
10 Peppercorns; crushed
2 tb Finely-chopped shallots
1 tb Chopped tarragon
3 Egg yolks
1 c Unsalted butter; melted
1 tb Finely-chopped parsley
-leaves
Delmonico Chicken Clemenceau Preparation
Preheat the oven to 400 degrees. 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 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. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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