Chicken Rochambeau Recipe

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From Nola Cuisine Images – (reedited)

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

Be sure and check out my ever growing Index of Creole and Cajun recipes which links to all of the recipes featured on this site!

Related Posts:

Chicken Bonne Femme
Chicken Clemenceau

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  1. 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.

    I know that this is a tall order but I would be grateful if you would provide me with this info.

    Thanks for your attn.,

    Bob

  2. Pingback: Nola Cuisine Blog Archive Chicken Rochambeau Recipe | Cast Iron Cookware

  3. You know why it’s called Rochambeau chicken? it’s in honor to the french militar Rochambeau? Thank’s

  4. Pingback: Rock smashes scissors. Chicken swallows rock. « My Emu Is Emo