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.

CHICKEN DELMONICO

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
• Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.
• Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.
• Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.
• Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.
• Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.
• To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
• With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
• Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and slice as needed or serve whole.

POULET CLEMENCEAU

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.