by 
 |
| From Nola Cuisine Images – (reedited) |
This dish is one of the famous Chicken creations of New Orleans, along with Chicken Bon Femme (different from the French), Chicken Pontalba, and Chicken Rochambeau. It’s named for Georges Clemenceau (1841-1929), a French statesman who became the French Premier in 1906.
I’m not sure who created this dish, but Galatoire’s serves a wonderful version, which this one is loosely based on. It’s generally made with a whole cut up chicken, but I’ve used chicken breast here because it was just my wife and I for dinner, and that is what I had handy.
Brabant Potatoes, are usually fried, but I baked them here with great results.
Although I generally object to anything army green in my cooking, I prefer the canned baby peas (petit pois) for this recipe. They don’t look as pretty as fresh or frozen, but I think the flavor and texture are better, and more authentic.
Chicken Clemenceau Recipe
4 Tbsp Unsalted Butter, in all
2 Chicken Breasts, lightly pounded
2 Cups Mushrooms, thickly sliced
1 Small Onion, chopped
2 Green Onions, sliced
3 Large Cloves Garlic, minced
1/2 Cup Dry White Wine
Kosher Salt & Black Pepper
3 Tbsp Vegetable Oil, in all
1 Large Russet Potato, 1/2 inch dice
2 Tbsp Italian Parsley, minced
1 Cup Small Green Peas, canned (Petit Pois)
Preheat an oven to 400 degrees F.
Toss the diced potatoes in 2 Tbsp of the oil and season liberally with kosher salt and black pepper. Place on a baking sheet, and into the oven for 45 minutes, occasionally turning them with a spatula for even browning.
When the potatoes are almost golden brown, heat 2 Tbsp of the butter, and 1 Tbsp of the oil in an ovenproof skillet. When the fat is bubbling and hot, add the chicken breasts, which have been seasoned with kosher salt & black pepper, brown quickly on both sides, remove to a plate.
In the same hot pan add the mushrooms, saute until golden brown. Add the onions and garlic, season with a little salt and pepper, saute until the onions are almost tender and have some color. Deglaze the pan with the white wine, cook for 2 minutes. Stir in 1 Tbsp of the parsley.
Place the chicken back in the pan and cover with some of the “sauce.” Place in the oven until the chicken is just cooked through.
To Assemble:
Divide the brabant potatoes between two warmed plates, making a pile in the center, place a chicken breast on each.
Melt the remaining butter into the sauce, and fold in the Petit Pois until just warmed through. Divide the sauce over the two chicken breasts and garnish with the remaining parsley.
Serves 2.
More New Orleans style Chicken Recipes at Nola Cuisine:
Chicken Bonne Femme Recipe
Chicken Pontalba
Chicken Rochambeau
Related Recipes:
by
not bad, but i prefer chicken marsala and a good pommes lyonnaise to this.
Where is the bernaise? By definition, this dish has bernaise sauce over it.
Tim, not all versions of this dish include Bearnaise, mostly notably the versions by Galatoire’s, Brennans, and Leah Chase. Actually the only one that I have seen with Bearnaise is Emeril’s version.