Poulet Clemenceau Recipes
CHICKEN CLEMENCEAU
Steps:
- 1. Season chicken with salt and pepper. Melt butter in a large frying pan over medium-high heat; add chicken and stir. Cook for 5 minutes. Add wine, garlic, and potatoes. Cover and cook for an additional 5 minutes or until potatoes are soft and wine has cooked out.
- 2. Remove cover and add mushrooms. Stir to combine. Continue cooking until mushrooms are soft. Add peas, parsley, and paprika; stir to combine. Cook until well-blended, being careful not to mash the vegetables. Season to taste with white pepper.
DELMONICO CHICKEN CLEMENCEAU
Steps:
- 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.
POULET CLEMENCEAU
Make and share this Poulet Clemenceau recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- In a medium pot, heat the vegetable oil until shimmery. Add cubed potatoes, and cook, stirring occasionally, until potatoes brown on all sides, 10 minutes or so. Remove, and drain. Add frozen peas to a small pot of boiling water, and cook just until water returns to boil for a minute. Drain, and set aside.
- Season the chicken breasts on both sides with salt and pepper. In a large oven-proof skillet, melt butter over medium heat, and when sizzling, add the chicken breasts and sauté until nicely browned on both sides, 5 to 7 minutes a side. Place pan with chicken in oven, and bake 10 minutes or so, until chicken is cooked through (it should be opaque white, and juicy, but not pink in the center. If pinkish when you cut into it to examine, bake another 5 minutes). Remove chicken to plate and keep warm.
- Place skillet back on medium heat (be careful: handle will be hot), add mushrooms and garlic and cook, stirring, until mushrooms brown slightly and render some liquid. Add potatoes, peas and half the parsley, and heat through. Place chicken breast in center of serving plate, and drape the vegetables over the chicken breasts attractively. Garnish with remaining parsley.
Nutrition Facts : Calories 1059.2, Fat 91.5, SaturatedFat 25.6, Cholesterol 153.8, Sodium 349.4, Carbohydrate 25, Fiber 5.4, Sugar 4.9, Protein 36.8
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