Best Chicken Clemenceau Recipes

Delmonico Chicken Clemenceau image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 19

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

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.

Chicken Clemenceau image

Provided by Leah Chase

Yield Makes 4 servings

Number Of Ingredients 12

3 6-ounce boneless, skinless chicken breasts, cut into cubes
Salt and pepper
Salt and pepper
3 tablespoons butter
1/2 cup white wine
1 tablespoon chopped garlic
3 medium white potatoes, cut into a 1/2-inch dice (about 2 cups)
1 cup sliced mushrooms
1/2 cup cooked green peas
1 teaspoon chopped parsley
1/2 teaspoon paprika
White pepper

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 Clemenceau image

Provided by @MakeItYours

Categories Chicken

Number Of Ingredients 9

6 - chicken breast halves, skinless and boneless
1 pound(s) andouille sausage
1.5 cup(s) butter, divided
3 tablespoon(s) minced garlic
12 ounce(s) mushrooms, sliced
1.5 cup(s) peas, frozen, thawed
1 teaspoon(s) salt
- vegetable oil
4 cup(s) potatoes, diced

Steps:

Cut and sausage into bite-size pieces; set aside.
Heat 4 tablespoons of butter in skillet over medium heat; add sausage and cook until browned.
Add remaining butter and garlic and stir until butter melts.
Increase the heat to medium-high and add the chicken.
Saute for 5 or 6 minutes, then add the mushrooms, peas and salt.
Continue to cook and stir until the mushrooms are tender and the chicken is cooked through.
Meanwhile, fill another large pan with about 2 inches of oil. Heat to 350-375.
Fry potatoes until lightly browned.
Drain potatoes on paper towels.
Add the diced potato to the chicken.
Stir well and serve immediately.