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Chicken Pontalba Recipe

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From Nola Cuisine

This is the last of the fancy New Orleans Chicken dishes that I’m going to feature for awhile, and I finished with my absolute favorite.
This dish was created by the great dutch Chef Paul Blange during the early days of Brennan’s Restaurant. It’s named for the Baroness Micaela Pontalba, famous for supervising the construction of the Pontalba buildings on the uptown and downtown sides of Jackson Square, and for the beautification of the square itself in 1848.
Legend has it that her friend Andrew Jackson, once failed to raise his hat to the Baroness, so when she funded the statue baring his likeness she insisted that sculptor Clark Mills depict Jackson forever raising his hat toward her apartment building. Probably not true, but it’s one hell of a fun story.

The Recipe:

Chciken Pontalba Recipe

2 Boneless, skinless Chicken Thighs, lightly pounded
1 Large Baking Potato, cut into 1/2 inch dice
3/4 Cup Ham, Diced
1 Small Onion Diced
1 1/2 Cups Mushrooms, thickly sliced
2 Tbsp Garlic, Minced
1/2 Cup Dry White Wine
2 Tbsp Italian Parsley, Minced
1/2 Cup All purpose Flour
Kosher salt & Black Pepper
Cayenne
4 Tbsp Unsalted Butter, in all
Vegetable Oil
1 Recipe Bearnaise Sauce

Preheat an oven to 400 degrees F.
Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. Layer on a baking sheet and bake for 40 minutes or until golden and crispy.

In the meantime, season the flour with salt, black pepper, and cayenne. Season the thighs also, then dredge them in the flour.

When the potatoes are almost ready, heat 2 Tbsp butter and 1 Tbsp Vegetable Oil in a saute pan. When the fat is hot, brown the chicken quickly on both sides, place on a ovenproof dish and finish in the oven.

In the same saute pan, add the ham and onions, saute until golden brown and the onions are tender. Add the mushrooms, garlic, and a Tbsp more butter. Saute for 2-3 minutes. Deglaze the pan with the wine, and cook until the alcohol evaporates.
Fold in the brabant potatoes from the oven and 1 Tbsp of the parsley, taste for seasonings. just before serving incorporate the last Tbsp of butter.

Split the potato mixture between two heated plates. Top each with a chicken thigh, and finish with a generous portion of Bearnaise sauce. Garnish with minced parsley.

Serves 2.

More fancy New Orleans Chicken dishes at Nola Cuisine:

Chicken Clemenceau
Chicken Bonne Femme
Chicken Rochambeau

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Recipes

Chicken Clemenceau Recipe

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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:

Brabant Potatoes Recipe

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