Chicken Pontalba

Ingredients

• 1 (2 ¾ to 3-pound) chicken, rinsed, patted dry, and cut into 6 pieces
• ¾ teaspoon salt
• ¼ teaspoon plus ¹/₈ teaspoon ground white pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 cup small-diced boiled ham
• + 16 more ingredients
• • 8 ounces fresh white button mushrooms, stems removed, wiped clean, and thinly sliced
  • ¼ cup chopped green onions, green part only
  • ¼ cup dry white wine
  • ½ pound Brabant potatoes (small diced, blanched potatoes that are fried until golden)
  • 1 tablespoon chopped fresh parsley leaves
  • 1 recipe Bearnaise Sauce, recipe follows
  • 2 tablespoons chopped shallots
  • 4 sprigs fresh tarragon
  • ¼ cup dry white wine
  • ¼ cup dry vermouth
  • 4 large egg yolks
  • 1 cup melted clarified butter or 1 cup (2 sticks) melted unsalted butter
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh tarragon leaves
  • ½ teaspoon salt
  • ¹/₈ teaspoon freshly ground white pepper

1. Preheat oven to 400 degrees F. 2. Combine the shallots, tarragon sprigs, white wine, and vermouth in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons. Strain through a fine-mesh sieve and let cool.

View full recipe at SpringPad