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Chicken: Delmonico Chicken Clemenceau

Source of Recipe

SheHuffer


List of Ingredients

Boneless skinless chicken breasts
Freshly ground black pepper
1/2 cup minced onions
2 teaspoons chopped garlic
1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced
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
chicken stock with Arrowroot or Oat flour added (for thickening)
1 tablespoon finely chopped parsley leaves


Recipe

1. Preheat the oven to 400 degrees F.

2. Season the chicken with pepper. Place on a roasting pan and bake for 30 minutes.

3. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes.

4. In a large saute pan, add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with pepper. Saute for 2 minutes. Add the potatoes. Saute for 3 to 4 minutes.

5. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon.

6. Add 1 tablespoon of water. Add the chicken stock with thickening agent and stir until the sauce thickens. Season with pepper. Strain the sauce through a chinois and set aside.

7. Remove the chicken from the oven and slice.

8. To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken slices on top of the potatoes. Spoon sauce over the chicken and serve.