Chicken Rochambeau Food

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

MARCHAND DE VIN SAUCE

Steps:

• 1. Melt butter in a large saucepan over medium-low heat; sauté the onion, garlic, green onions, and ham for five minutes, until onions are tender.
• 2. Add the chopped mushrooms and cook for 3 minutes longer.
• 3. Blend in the flour and cook, stirring, for 4 minutes.
• 4. Add the Worcestershire sauce, beef broth, wine, thyme, and bay leaf. Simmer over low heat, stirring occasionally to prevent scorching, until the sauce thickens, about 45 minutes to 1 hour.
• 5. Stir in parsley. Taste and season with salt and pepper.
• 6. Serve with steaks or roast beef.
• 7. Makes about 3 cups.

CHICKEN ROCHAMBEAU

Steps:

• Fry the ham and warm the chicken slices.
• 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.

TURKEY ROCHAMBEAU

Steps:

• Sauce Poulette:Heat one tablespoon of the butter; add flour and cook for one minute.
• Stir in the chicken broth and add salt, pepper, and parsley sprigs.
• Bring the mixture to a boil, then lower the heat and simmer for 30 minutes.
• Discard the parsley.
• Remove the sauce from the heat and blend in the egg yolks.
• Add lemon juice, chopped parsley, the remaining tablespoon of butter and the drained mushrooms.
• On each slice of toast, place one slice of ham and one of turkey.
• Cover with Sauce Poulette.
• Serve hot.

CHICKEN ROCHAMBEAU

Steps:

• 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.