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Chicken Pontalba




Source of Recipe


http://nolacuisine.com/


List of Ingredients




2 Boneless, skinless Chicken Thighs, lightly pounded
1 Large Baking Potato, cut into 1/2 inch dice
3/4 Cup Ham, Diced
1 Small Onion Diced
1 1/2 Cups Mushrooms, thickly sliced
2 Tbsp Garlic, Minced
1/2 Cup Dry White Wine
2 Tbsp Italian Parsley, Minced
1/2 Cup All purpose Flour
Kosher salt & Black Pepper
Cayenne
4 Tbsp Unsalted Butter, in all
Vegetable Oil
1 Recipe Bearnaise Sauce*





Recipe



Preheat an oven to 400 degrees F.
Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. Layer on a baking sheet and bake for 40 minutes or until golden and crispy.

In the meantime, season the flour with salt, black pepper, and cayenne. Season the thighs also, then dredge them in the flour.

When the potatoes are almost ready, heat 2 Tbsp butter and 1 Tbsp Vegetable Oil in a saute pan. When the fat is hot, brown the chicken quickly on both sides, place on a ovenproof dish and finish in the oven.

In the same saute pan, add the ham and onions, saute until golden brown and the onions are tender. Add the mushrooms, garlic, and a Tbsp more butter. Saute for 2-3 minutes. Deglaze the pan with the wine, and cook until the alcohol evaporates.
Fold in the brabant potatoes from the oven and 1 Tbsp of the parsley, taste for seasonings. just before serving incorporate the last Tbsp of butter.

Split the potato mixture between two heated plates. Top each with a chicken thigh, and finish with a generous portion of Bearnaise sauce. Garnish with minced parsley.

Serves 2.




* Bernaise Sauce---
Bearnaise Sauce Recipe

2 tsp Tarragon Vinegar
2 tsp Fresh Lemon Juice
3 Egg Yolks
2 tsp Finely Chopped Tarragon
1/2 Cup Clarified Butter, warm
Kosher Salt & Cayenne Pepper
1 Dash Hot Sauce
A few drops Worcestershire Sauce

Place the vinegar, lemon juice, and egg yolks in the top deck of a double boiler. The water in the lower deck should be hot but not boiling.
Whisk slowly until you see the yolks start to coagulate on the sides. If the pan gets too hot, remove it from the heat for a minute, whisking constantly.
Whisk while cooking, minding the bowl temperature, until the yolks are lighter in color and do not leave yellow streaks when the whisk goes through them. If you see any signs of scrambling, remove the bowl from the heat.
When the yolk/acid mixture is good and thick, remove from the heat, add the Tarragon, and slowly drizzle in the clarified butter, whisking constantly, until incorporated.
Add the hot and worcestershire sauces, and season to taste with the salt & cayenne.

If the sauce is a little too thick, you can thin it down with a few splashes of hot water.

Makes about 2/3 Cup