Best Delmonico Deviled Chicken Recipes

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DELMONICO DEVILED CHICKEN



Delmonico Deviled Chicken image

Make and share this Delmonico Deviled Chicken recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs chicken, cut up
salt and pepper
4 tablespoons butter
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon paprika
3/4 cup breadcrumbs

Steps:

  • Season chicken liberally with salt and pepper.
  • Broil 6-8 inches from heat for 5-7 minutes per side, until skin is browned.
  • Remove from broiler and reduce oven to 350.
  • In a small bowl, blend butter, mustard, vinegar, paprika and 1/2 teaspoon salt.
  • Place chicken, skin side up in a large baking dish.
  • Brush with seasoned butter. Sprinkle bread crumbs over chicken.
  • Bake 15-20 minutes, until cating is browned and chicken is tender.

Nutrition Facts : Calories 628.4, Fat 43.8, SaturatedFat 16.5, Cholesterol 185.8, Sodium 389, Carbohydrate 14.8, Fiber 1.1, Sugar 1.3, Protein 41.4

DELMONICO CHICKEN CLEMENCEAU



Delmonico Chicken Clemenceau image

Provided by Food Network

Categories     main-dish

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.

DELMONICO CHICKEN



Delmonico Chicken image

Make and share this Delmonico Chicken recipe from Food.com.

Provided by Karyl Lee

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
2 tablespoons butter
1 tablespoon Dijon mustard
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cider vinegar
1 cup toasted breadcrumbs or 1 cup untoasted slivered almonds

Steps:

  • Place washed chicken breasts on foil on roasting pan.
  • Broil at 400 F for 10 minutes, turning once.
  • During the broil, mix the butter, mustard, paprika, garlic and vinegar into a paste.
  • Turn the chicken back to skin side up and slather with the butter paste.
  • If desired coat with bread crumbs, I prefer the almonds.
  • Turn down oven to 325 degrees F.
  • Cook until juices run clear, if crust begins to brown too much, cover lightly with foil tent.
  • Let rest briefly and serve.

CHICKEN DELMONICO



Chicken Delmonico image

Make and share this Chicken Delmonico recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 25

1 gallon water
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns
4 large globe artichokes, about 10 ounces each
1 lemon, halved
4 (6 ounce) boneless skinless chicken breast halves
2 tablespoons Emeril's Original Essence or 2 tablespoons creole seasoning
1/2 teaspoon Emeril's Original Essence or 1/2 teaspoon creole seasoning
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry breadcrumb
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons unsalted butter, cut into pieces
1/4 cup minced yellow onion
1 tablespoon chopped garlic
3/4 lb assorted exotic mixed mushrooms (such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced, about 4 cups)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves

Steps:

  • Boil the Artichokes: 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 cut into 1/4 inch thick slices. Set aside to use in sauce.
  • Make the Chicken and Sauce: 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.

Nutrition Facts : Calories 662.6, Fat 35.2, SaturatedFat 16.4, Cholesterol 181.9, Sodium 6029.8, Carbohydrate 39.7, Fiber 9.9, Sugar 3.8, Protein 46.6

CHICKEN DELMONICO



Chicken Delmonico image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 33

4 (6 to 7-ounce) boneless, skinless chicken breast halves
2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning, recipe follows
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry bread crumbs
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup minced yellow onions
1 tablespoon chopped garlic
3/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
1 cup chicken stock, or canned, low-sodium chicken broth
1/2 cup heavy cream
4 large boiled artichoke hearts, recipe follows, cut into 1/4-inch thick slices
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 gallon water
4 large globe artichokes, about 10 ounces each
1 lemon, halved
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns

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.

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