On Jul 28, 3:47*pm, aem > wrote:

>
> If you're in the mood for a fancy presentation one of these days
> Google "chicken pontalba". *

This is the Chicken Pontalba we served for our Sunday Jazz Brunches

This recipe serves 2 but you can scale it up to make more.

2 Large Boneless, skinless Chicken Thighs, lightly
pounded
1 Large Baking Potato, cut into 1/2 inch dice
3/4 Cup Ham, Diced
1 Small Onion Diced
1 1/2 Cups Mushrooms, thickly sliced
2 Tbsp Garlic, Minced
1/2 Cup Dry White Wine
2 Tbsp Italian Parsley, Minced
1/2 Cup All purpose Flour
Kosher salt & Black Pepper
Cayenne
4 Tbsp Unsalted Butter
Vegetable Oil
1 Recipe Bearnaise Sauce

Preheat an oven to 400 degrees F.


1. 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.

2. In the meantime, season the flour with salt, black pepper, and
cayenne. Season the thighs also, then dredge them in the flour.

3. 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.

4. 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.

5. 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.