Best 2 Chicken Clemenceau Recipes

Are you looking for a delectable and elegant dish to impress your family and friends? Look no further than Chicken Clemenceau, a classic French dish that combines tender chicken, a flavorful sauce, and a stunning presentation. This dish is perfect for special occasions or when you want to treat yourself to a luxurious meal. With a few simple steps, you can create this culinary masterpiece in your own kitchen. In this article, we'll take you through the process of preparing Chicken Clemenceau, providing you with detailed instructions and helpful tips to ensure a perfect result. Get ready to indulge in a taste of French gastronomy with this exquisite dish.

Let's cook with our recipes!

DELMONICO CHICKEN CLEMENCEAU

Delmonico Chicken Clemenceau image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 19

Ingredients

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

Chicken Clemenceau image

Provided by Leah Chase

Categories Soup/Stew Chicken Poultry

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

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.

Tips:

Choose the right chicken: Use a free-range, organic chicken for the best flavor and texture.

Brine the chicken overnight: This helps to keep the chicken moist and flavorful during cooking.

Sear the chicken well before roasting: This helps to create a golden brown crust and lock in the juices.

Roast the chicken at a high temperature for a short time: This helps to keep the chicken moist and tender.

Baste the chicken with butter or oil during roasting: This helps to keep the chicken moist and flavorful.

Let the chicken rest before carving: This helps to redistribute the juices and prevent the chicken from drying out.

Serve the chicken with a variety of dipping sauces: This allows your guests to choose their own favorite flavor.

Conclusion:

Chicken Clemenceau is a delicious and elegant dish that is perfect for a special occasion. With its crispy skin, moist meat, and flavorful sauce, this dish is sure to impress your guests. So next time you're looking for a special dish to serve, give Chicken Clemenceau a try. You won't be disappointed.