Chicken Pontalba Food

CHICKEN PONTALBA

Steps:

• In a large skillet, put in the 2 Tblsp.
• butter, salt, pepper, and add about 1/4" water to the pan.
• Bring this poaching liquid to a boil.
• Add chicken breasts and cover.
• Lower heat and simmer 15 minutes, or until the breasts are done.
• With a slotted spoon remove the breasts and keep warm in a 175* oven.
• Discard poaching liquid.
• In another saucepan or skillet, melt the remaining butter and saute the garlic, onions, ham and mushrooms until they are brown.
• Add the wine and reduce by one-third.
• Add fried potatoes and parsley and cook 2 minutes.
• Remove and keep warm in the oven.
• To assemble the Pontalba, put 1/8 of the potato/ham mixture in the center of the plate.
• Place on each side of the mixture one half of a chicken breast.
• Top each breast with a generous amount of Bearnaise sauce.

POTATOES PONTALBA

Steps:

• Cook the potatoes in boiling salted water for 15 minutes or until tender.
• Drain and place in large bowl.
• Add the butter and green onions, tossing gently to coat.
• Whisk the cream and flour together in a saucepan and add the blue cheese and seasonings.
• Cook over medium heat for 3 minutes or until thickened, stirring constantly.
• Pour over the potatoes and toss gently.
• Sprinkle with bacon and parsley.
• Serve immediately.

SMOTHERED CHICKEN

Steps:

• 1. WASH CUT UP CHICKEN. IN A PLASTIC BAG (WITH ZIP LOCK) COMBINE 1 1/2 CUPS FLOUR; SEASON FLOUR WITH SALT AND PEPPER. PLACE CHICKEN IN THE PLASTIC BAG WITH THE FLOUR, SALT, AND PEPPER ONE PIECE AT A TIME. SHAKE CHICKEN IN SEALED PLASTIC BAG. REPEAT UNTIL ALL PIECES ARE COATED.
• 2. IN A LARGE DEEP FRY PAN, MELT BUTTER AND OIL ON MEDIUM HEAT; ADD CHICKEN, COOK UNTIL GOLDEN BROWN. PLACE PIECES OF BROWNED CHICKEN IN A 13" X 9" BAKING PAN. WHEN ALL THE PIECES OF CHICKEN ARE IN THE BAKING PAN, PUT THE SLICED ONIONS IN THE FRY PAN AND COOK UNTIL TRANSLUCENT; ADD THE SLICE GARLIC AND COOK UNTIL TENDER AND FRAGRANT. YOU MAY NEED TO ADD MORE BUTTER AND OIL IN THE PAN-IF NEEDED. ADD 2 CUPS OF WATER TO THE ONION AND GARLIC MIXTURE. LET THAT COOK FOR A FEW MINUTES THEN POUR OVER THE CHICKEN IN THE BAKING PAN. COVER WITH FOIL AND BAKE AT 375 DEGREES UNTIL CHICKEN IS FALLING OFF THE BONE. COOKING TIME IS ABOUT 1 HOUR. YOU CAN MAKE A GRAVY WITH THE DRIPPINGS. MIX FLOUR AND WATER TOGETHER TO MAKE A PASTE AND ADD IT TO THE DRIPPINGS. IF IT'S TOO THICK ADD MORE WATER. KEEP WHISKING UNTIL HEATED AND SMOOTH. TASTE THE GRAVY TO SEE IF YOU NEED TO SEASON WITH SALT & PEPPER.
• 3. MASHED POTATOES AND PUT ROASTED GARLIC IN WITH MILK AND BUTTER. CONTINUE MASHING THE POTATOES.
• 4. TO ROAST GARLIC, PUT A HEAD OF GARLIC IN A PIECE OF FOIL. TOP THE GARLIC WITH ITALIAN SEASONING, SALT, BLACK PEPPER AND OLIVE OIL. CLOSE THE FOIL TIGHTLY. BAKE IN A 350 DEGREE OVEN FOR ABOUT 45 MINUTES. REMOVE FROM FOIL WHEN COOLED. SQUEEZE THE GARLIC OUT OF EACH CASING TO PUT IN THE MASHED POTATOES. YOU WILL NEED ABOUT 4 CLOVES OF GARLIC. OMIT THE GARLIC IF YOU JUST WANT TO SERVE REGULAR MASHED POTATOES. REFRIGERATE ANY LEFTOVER GARLIC. NOODLES WOULD ALSO BE GOOD SERVED WITH THIS CHICKEN.

CHICKEN BIRYANI

Steps:

• In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Wash rice well and drain in colander for at least 30 minutes.
• In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
• In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

CHICKEN PONTALBA

Steps:

• 1. Peel and dice enough potatoes to measure 2 cups. In a frying basket, lower the potatoes slowly into a deep fryer of hot oil (375 F. ) and fry until browned. Remove the basket and transfer potatoes to paper towels to drain.
• 2. In a large skillet, saute in butter all the onions and minced garlic cloves until they are soft.
• 3. Stir in mushrooms, ham and potatoes and saute the mixture for 5 minutes.
• 4. Stir in wine and parsley.
• 5. Remove from heat; salt and pepper to taste and keep the mixture warm.
• 6. Dredge the chicken breasts in seasoned flour and saute until golden brown and tender. Keep warm while making the Bearnaise sauce.
• 7. Then arrange the chicken over the first mixture and cover with Bearnaise sauce and bread crumbs, if using.
• 8. Bearnaise Sauce: In the top of a double boiler, whisk egg yolks and lemon juice until the mixture is thick and creamy. Whisk in melted and cooled butter, 2 tablespoonfuls at a time, lifting the pan occasionally to let the mixture cool. Add tarragon vinegar and whisk the sauce until it is thick. Salt and pepper to taste.