Delmonico Chicken Clemenceau
Ingredients
- 3 0.5 lb whole fryer chicken
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp butter
- 0.5 lb Smithfield ham or country ham, julienned
- 0.5 cup minced onions
- 2 tsp chopped garlic
- 0.5 lb assorted exotic mushrooms, stemmed and sliced
- 0.5 lb green peas
- 0.5 lb Brabant potatoes (small-diced blanched potatoes)
- 3 tbsp white wine vinegar
- 3 tbsp dry white wine
- 10 each black peppercorns, crushed
- 2 tbsp finely chopped shallots
- 1 tbsp chopped fresh tarragon
- 3 each egg yolks
- 1 cup unsalted butter, melted
- 1 tbsp finely chopped parsley
Instructions
- 1
Preheat oven to 400°F (205°C). Season the chicken with olive oil, salt, and pepper. Place on a roasting pan and roast for 30 minutes. Reduce heat to 350°F (175°C) and continue roasting for 30 more minutes. Remove and let rest.
- 2
In a large sauté pan, melt 1 tablespoon butter. Add the ham and sauté for 2 minutes. Add the onions and sauté for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Sauté for 2 minutes.
- 3
Add the peas and Brabant potatoes. Sauté for 3 to 4 minutes. Keep warm.
- 4
For the béarnaise-style sauce: In a saucepan, combine the vinegar, wine, crushed peppercorns, shallots, and tarragon. Bring to a boil and reduce to about 1 tablespoon. Add 1 tablespoon of water.
- 5
Add the egg yolks and whisk over low heat until frothy, about 3 to 4 minutes. In a steady stream, slowly whisk in the melted butter until the sauce is thick and emulsified. Season with salt and pepper.
- 6
Carve the roasted chicken into pieces. Place on a platter surrounded by the ham and vegetable mixture. Drizzle with the béarnaise sauce. Garnish with parsley.