Chicken Pontalba Recipe
From twill10 9 years ago
- 1 hr. to make
- Serves 2
This is a fancy New Orleans Chicken dish 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. Read more 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. See less
Ingredients
- http://www.nolacuisine.com shopping list
- chicken Pontalba Recipe shopping list
- 2 Boneless, skinless chicken Thighs, lightly pounded shopping list
- 1 Large Baking Potato, cut into 1/2 inch dice shopping list
- 3/4 Cup Ham, Diced shopping list
- 1 Small Onion Diced shopping list
- 1 1/2 Cups Mushrooms, thickly sliced shopping list
- 2 Tbsp Garlic, Minced shopping list
- 1/2 Cup Dry White Wine shopping list
- 2 Tbsp Italian Parsley, Minced shopping list
- 1/2 Cup All purpose Flour shopping list
- Kosher salt & black pepper shopping list
- cayenne shopping list
- 4 Tbsp Unsalted butter, in all shopping list
- Vegetable Oil shopping list
- 1 Recipe Bearnaise Sauce shopping list
How to make it
- 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.
People Who Like This Dish 4
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- DebbyJean York, Pennsylvania
- twill10 Cape Girardeau, MO
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