Ingredients Jump to Instructions ↓

  1. 1 fryer, about 3 1/2 pounds Drizzle of olive oil Salt Freshly ground black pepper

  2. 1 tablespoon butter

  3. 1/2 pound Smithfield Ham, julienned

  4. 1/2 cup minced onions

  5. 2 teaspoons chopped garlic

  6. 1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced

  7. 1/2 pound green peas

  8. 1/2 pound brabant potatoes (small diced blanched potatoes that are fried until golden)

  9. 3 tablespoons white vinegar

  10. 3 tablespoons white wine

  11. 10 peppercorns, crusted

  12. 2 tablespoons finely chopped shallots

  13. 1 tablespoon chopped tarragon

  14. 3 egg yolks

  15. 1 cup unsalted butter, melted

  16. 1 tablespoon finely chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. 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. Yield : 4 servings


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