Chicken Clemenceau Recipes

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.

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.

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.