Chicken Rochambeau Recipe
Danno
30 December 2005
Recipes
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Loading ...Since I mentioned the fancy New Orleans chicken dishes in my Chicken Clemenceau post, I figured I would feature a few more. This is a favorite at Antoine’s* though they use a Brown Rochambeau Sauce, where I use Marchand de Vin.
*Note* – Antoine’s reopened December 29th.
Chicken Rochambeau Recipe
2 Chicken Breasts about 4-6 ounces each
2 Slices French Bread, 1/2 inch thick rounds, toasted under the broiler on both sides
2 Round Slices of Ham, lightly browned in butter
1/2 Recipe Marchand de Vin Sauce
1 Recipe Bearnaise Sauce
Parsley, finely chopped for garnish
For the Poaching Liquid:
3 Lemon slices
1 sprig Parsley
1 Bay leaf
1 tsp Black Peppercorns
1 tsp Kosher Salt
Place the lemon slices, parsley, peppercorns, the bay leaf, and salt in a large saucespan. Cover with water by 2 inches. Bring to a boil, then reduce the heat to the point where the water is just steaming, just under a simmer. Add the chicken breasts, poach until they are just cooked through.
To assemble:
In the center of two heated serving plates, place the french bread rounds. Next, place the ham and top with a generous portion of Marchand de Vin. Place the chicken on the Marchand de Vin, finish with a generous portion of Bearnaise. Garnish with the chopped parsley.
Makes 2 Servings
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I have heard lot about chicken nuts from a friend of mine as a delicious food. Can you tell me where I may purchase it in Columbia, S.C. or close by, or if it actually exists at all. I have my doubts. If it does and I can purcase it in this area or on-line I would also appreciate information as to how to prepare it.
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Thanks for your attn.,
Bob
18 September 2007 at 10:52 pm