Chicken Clemenceau
This classic preparation is a favorite in New Orleans at Emeril's Delmonico.
Ingredients
- 1 chicken fryer, about 3 1/2 lb (1.5 kg)
- 1 tbsp olive oil
- salt
- 1 tsp black pepper plus more to season to taste
- 1 tbsp salted butter
- 1/2 lb picnic ham smoked
- 1/2 cup yellow onion minced
- 2 tsp garlic minced
- 1/2 lb mushrooms wild musroom mix
- 1/2 lb green peas
- 1/2 lb potatoes Brabant potatoes (see Notes)
- 3 tbsp white wine
- 3 tbsp white wine vinegar
- 2 tbsp shallot
- 1 tbsp tarragon finely chopped
- 3 egg yolk
- 1 cup unsalted butter
- 1 tbsp parsley finely chopped
Instructions
- Preheat the oven to 400 F (205 C). Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 F (176 C) 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.
Notes
Brabant potatoes are staple of Cajun cuisine. See how to make them here.
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