CHICKEN ROCHAMBEAU Recipe
Fry (Grill) the ham the chicken slices. Alternative : you may grill a chicken breast pounded thin for each person.
I gave healthier options when possible and since we are not pork buddies at our house, we use turkey alternatives,,,,,
Dish is a bit of work, well worth the effort though.
Ingredients
- 4 slices French bread toast (a crusty whole wheat loaf)
- 4 large slices roast (grilled) chicken
- 4 large slices baked (turkey) ham
- 1 tablespoon minced Fresh parsley
- Dash Worcestershire sauce
- sea salt and pepper to taste
- 1 cup Bearnaise sauce
- 1 cup Marchand DE Vin sauce
- Bearnaise Sauce:
- 1-1/2 pounds clarified butter
- 2 ounces shallots, minced
- 4 ounces tarragon white wine vinegar
- 1 tablespoon dried tarragon
- 1/2 teaspoon black peppercorns, crushed
- 6 egg yolks
- 1-1/2 tablespoons fresh tarragon, chopped
- Cayenne pepper to taste
- Salt to taste
- Fresh lemon juice to taste
- Marchand De Vin Sauce:
- 4 ounces (1 stick) butter
- 3 tablespoons flour
- 1/4 cup very finely minced lean baked (turkey) ham
- 1/2 cup finely minces green onion tops
- 3/4 cup mushrooms, finely chopped
- 4 tablespoons finely minced onion
- 4 tablespoons finely minced garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup rich beef stock (veggie for me), made from soup bones
- 1/2 cup dry red wine
Directions
- Place the French bread toast on the plate, then the ham, then a generous amount of Marchand DE Vin sauce, then the chicken, then top with the Bearnaise sauce. Garnish with parsley.
- Serves 4.
- Bearnaise:
- Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.
- Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.
- Place the bowl over a hot water bath (barely simmering) and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot.
- Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If the sauce is too thick, thin with lemon juice or warm water.
- Strain the sauce through cheesecloth. (if made correctly and no egg bits are present, no need to strain)
- Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.
- Hold warm for no longer than 1-1/2 hours. Makes 1 pint.
- Marchand De Vin Sauce:
- In a large heavy saucepan melt the butter over low heat. Gradually add the flour, stirring constantly, and cook until the roux is light brown. Quickly add the ham, green onion tops, mushrooms, onion and garlic and cook, still stirring, for 5 minutes more. Add the salt, pepper and cayenne and blend thoroughly. Keep the mixture simmering and gradually add the beef stock and red wine, stirring constantly to keep the sauce as smooth as possible. When the sauce is blended, cook over very low heat for about 30 minutes, stirring occasionally to prevent scorching.
- Makes 2 cups.
Adding to Planner
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