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

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