Chicken Pontalba
Servings: 4
Recipe courtesy Emeril Lagasse. A signature dish of old-line New Orleans Creole restaurants, created by Chef Paul Blange at Brennan's in the early 1950s and served when Emeril re-opened Delmonico. Like Chicken Clemenceau, but without green peas. Named for Baroness Micaela Almonester de Pontalba, who built the Pontalba buildings on Jackson Square in 1850.
Uses Bearnaise Sauce (its own recipe). The file says "Brabant Potatoes, recipe follows" but doesn't include that recipe.
Ingredients
- 1 Chicken, 2 3/4 to 3 pounds, rinsed and patted dry
- 3/4 tsp Salt, divided
- 3/8 tsp White pepper, ground, 1/4 plus 1/8 teaspoon, divided
- 2 tbsp Olive oil, divided
- 2 tbsp Unsalted butter
- 1 tbsp Garlic, minced
- 1 cup Ham, boiled, small diced
- 8 oz Mushroom, white button, stems removed, thinly sliced
- 1/4 cup Green onion, green part only, chopped
- 1/4 cup White wine, dry
- Potato, Brabant potatoes (diced, fried potatoes)
- 1 tbsp Parsley, fresh leaves, chopped
- Bearnaise Sauce
Directions
- Preheat the oven to 400 degrees F.
- Cut the chicken into 2 breasts, 2 thighs and 2 legs and bone the breasts. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Brown the chicken 4 minutes on the first side and 3 on the second. Put the butter on the chicken and roast in the oven until cooked through, 18 to 20 minutes.
- Meanwhile, heat the remaining tablespoon oil over medium-high heat and cook the garlic 30 seconds. Add the ham, mushrooms, green onions and the remaining salt and pepper and cook until the mushrooms release their liquid and start to brown, 3 to 4 minutes.
- Add the wine, bring to a boil, scraping the pan, then simmer over medium heat until thickened, 4 to 5 minutes. Gently toss in the potatoes and parsley and warm through, 1 to 2 minutes.
- Divide the vegetable mixture among 4 plates, top with the chicken, spoon the Bearnaise over and serve immediately.