Ingredients Jump to Instructions ↓

  1. 1 Fryer chicken - (abt 3 1/2 lbs) Drizzle of olive oil Salt - to taste Freshly-ground black pepper - to taste

  2. 1 tablespoon 15ml Butter

  3. 1/2 lb 227g / 8oz Smithfield Ham - julienned

  4. 1/2 cup 31g / 1.1oz Minced onions

  5. 2 teaspoons 10ml Chopped garlic

  6. 1/2 lb 227g / 8oz Assorted exotic mushrooms - stemmed, cleaned, And sliced

  7. 1/2 lb 227g / 8oz Green peas

  8. 1/2 lb 227g / 8oz Brabant potatoes (small-diced blanched potatoes that are Fried until golden)

  9. 3 tablespoons 45ml White vinegar

  10. 3 tablespoons 45ml White wine

  11. 10 Peppercorns - crushed

  12. 2 tablespoons 30ml Finely-chopped shallots

  13. 1 tablespoon 15ml Chopped tarragon

  14. 3 Egg yolks

  15. 1 cup 198g / 7oz Unsalted butter - melted

  16. 1 tablespoon 15ml Finely-chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. 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 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. This recipe yields 4 servings.


Send feedback