DELMONICO CHICKEN CLEMENCEAU

FOR THE CHICKEN:
1 whole fryer chicken, about 3 1/2 pounds
Drizzle of olive oil
Salt and freshly ground black pepper
1 tablespoon butter
FOR THE SAUCE:
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, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves

TO PREPARE THE CHICKEN:
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.

TO MAKE THE SAUCE:
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. Top with chicken pieces.

Yield: 4 servings
Adapted from source: Who's Your Mama, Are You Catholic, and Can You Make a Roux? by Marcelle Bienvenu