Best 2 Delmonico Chicken Recipes

DELMONICO CHICKEN CLEMENCEAU

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

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.