Recipe courtesy of Marcelle Bienvenu
Show: Emeril Live
Episode: Gospel Brunch
Print
Delmonico Chicken Clemenceau
Yield:
4 servings
Level:
Easy
Yield:
4 servings
Level:
Easy

Ingredients

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

Directions

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 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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Delmonico

Recipe courtesy of Emeril Lagasse

Chicken Delmonico

Recipe courtesy of Emeril Lagasse

Delmonico House Salad

Recipe courtesy of Emeril Lagasse

Delmonico Potatoes

Recipe courtesy of Emeril Lagasse

Emeril's Delmonico Bone-In Rib Steaks

Delmonico Baby Greens with Fried Mozzarella, Tomatoes, Red Onions, and Balsamic Vinaigrette

Delmonico's Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here