Best 2 Chicken Clemenceau Recipes

## Discover the Exquisite Flavors of Chicken Clemenceau: A Culinary Journey Through History and Taste

Indulge in the delectable flavors of Chicken Clemenceau, a timeless classic that has graced the tables of美食爱好者 for centuries. Originating in France, this dish showcases tender chicken pieces enveloped in a rich, flavorful sauce, often enhanced with aromatic herbs and mushrooms. As you embark on this culinary journey, we present a collection of Chicken Clemenceau recipes that capture the essence of this iconic dish. From the traditional French preparation to modern variations inspired by diverse cuisines, these recipes promise an unforgettable gastronomic experience. Prepare to tantalize your taste buds with every bite as you explore the secrets behind this culinary masterpiece. Whether you prefer the classic approach or seek a contemporary twist, our curated selection of recipes caters to every palate, ensuring a memorable meal that will leave you craving for more.

Let's cook with our recipes!

DELMONICO CHICKEN CLEMENCEAU

Delmonico Chicken Clemenceau image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 fryer, about 3 1/2 pounds
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
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, crusted
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves

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.

CHICKEN CLEMENCEAU

Chicken Clemenceau image

Provided by Leah Chase

Categories Soup/Stew Chicken Poultry

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

3 6-ounce boneless, skinless chicken breasts, cut into cubes
Salt and pepper
Salt and pepper
3 tablespoons butter
1/2 cup white wine
1 tablespoon chopped garlic
3 medium white potatoes, cut into a 1/2-inch dice (about 2 cups)
1 cup sliced mushrooms
1/2 cup cooked green peas
1 teaspoon chopped parsley
1/2 teaspoon paprika
White pepper

Steps:

1. Season chicken with salt and pepper. Melt butter in a large frying pan over medium-high heat; add chicken and stir. Cook for 5 minutes. Add wine, garlic, and potatoes. Cover and cook for an additional 5 minutes or until potatoes are soft and wine has cooked out.
2. Remove cover and add mushrooms. Stir to combine. Continue cooking until mushrooms are soft. Add peas, parsley, and paprika; stir to combine. Cook until well-blended, being careful not to mash the vegetables. Season to taste with white pepper.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Whenever possible, use fresh, seasonal ingredients.
Don't Overcook the Chicken: Chicken is a delicate meat that can easily be overcooked. Cook it until it reaches an internal temperature of 165°F (74°C) to ensure it stays juicy and tender.
Make Sure the Sauce is Properly Reduced: The sauce is a key component of this dish. Make sure you reduce it until it reaches a thick, syrupy consistency.
Garnish with Fresh Herbs: Before serving, garnish the dish with fresh herbs like parsley or chives. This will add a pop of color and freshness.

Conclusion:

Chicken Clemenceau is a classic French dish that is sure to impress your guests. With its crispy skin, juicy meat, and flavorful sauce, it's a dish that is both elegant and delicious. By following the tips in this article, you can easily create a perfect Chicken Clemenceau at home. Whether you're a seasoned chef or a home cook just starting out, this dish is sure to become a favorite. So next time you're looking for a special meal to make, give Chicken Clemenceau a try. You won't be disappointed!