Delmonico Chicken Clemenceau

Ingredients

• 4 servings pepper black freshly ground
• 1 tablespoon butter 
• 3  egg yolks 
• 2 teaspoons garlic chopped
• 0.5 pound peas green
• 0.5 pound smithfield ham julienned
• 0.5 pound exotic mushrooms assorted stemmed cleaned sliced
• 4 servings drizzle of olive oil 
• 0.5 cup onions minced
• 1 tablespoon parsley leaves finely chopped
• 10  peppercorns 
• 0.5 pound brabant potatoes diced (small blanched potatoes that are fried until golden)
• 4 servings salt 
• 2 tablespoons shallots finely chopped
• 1 tablespoon tarragon chopped
• 1 cup butter unsalted melted
• 3 tablespoons vinegar white
• 3 tablespoons white wine 
• 1  fryer 
• 1  fryer 

Equipment

• sauce pan
• oven
• whisk
• roasting pan

Directions

1. Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper.
2. 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.
3. Add the ham and saute for 2 minutes.
4. Add the onions.
5. Saute for 1 minute.
6. Add the garlic and mushrooms. Season with salt and pepper.
7. Saute for 2 minutes.
8. Add the peas and potatoes.
9. 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.
10. Add 1 tablespoon of water.
11. 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.
12. 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.
13. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.