Chicken Rochambeau Recipe

Filed under: New Orleans Chicken Dishes, Recipes Danno @ 11:31 am

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 "rown #ocham$eau Sauce, where I use Marchand de Vin. !Note! % Antoine s reopened &ecem$er '(th. Chicken Rochambeau Recipe ' Chicken "reasts a$out )%* ounces each ' Slices +rench "read, ,-' inch thick rounds, toasted under the $roiler on $oth sides ' #ound Slices of .am, lightly $rowned in $utter ,-' #ecipe Marchand de Vin Sauce , #ecipe "earnaise Sauce /arsley, finely chopped for garnish For the Poaching Liquid: 0 1emon slices , sprig /arsley , "ay leaf , tsp "lack /eppercorns , tsp 2osher Salt

/lace the lemon slices, parsley, peppercorns, the $ay leaf, and salt in a large saucespan. Cover with water $y ' inches. "ring to a $oil, then reduce the heat to the point where the water is 3ust steaming, 3ust under a simmer. Add the chicken $reasts, poach until they are 3ust cooked through. To assemble: In the center of two heated serving plates, place the french $read rounds. Ne4t, place the ham and top with a generous portion of Marchand de Vin. /lace the chicken on the Marchand de Vin, finish with a generous portion of "earnaise. 5arnish with the chopped parsley. 6akes ' Servings