Chicken Pontalba Recipe

Posted by
Rate It!
Chicken Pontalba
Add your photo!
Ingredients
24
Count
Nutrition
3857
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut the chicken into 6 pieces, 2 breasts, 2 thighs, and 2 legs, and remove the bones from the breasts. Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. Heat 1 tablespoon of the oil in a large ovenproof skillet or saute pan over medium-high heat. Add the chicken pieces and cook until golden brown, 4 minutes on the first side and 3 minutes on the second side. Place 2 tablespoons of butter on the chicken and transfer the pan to the oven and roast until the chicken is cooked through, 18 to 20 minutes.
  4. Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the ham, mushrooms, green onions, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until the mushrooms give off their liquid and start to turn golden brown, 3 to 4 minutes. Add the wine and bring to a boil, stirring to deglaze the bottom of the pan. Reduce the heat to medium and simmer until the mixture is thickened, 4 to 5 minutes. Add the Brabant Potatoes and parsley, tossing gently to mix, and cook until the potatoes are warmed through, 1 to 2 minutes.
  5. To serve, place equal amounts of the vegetable mixture in the center of 4 large plates and top with the chicken. Spoon the Bearnaise Sauce over the chicken and serve immediately.
  6. Bearnaise Sauce:
  7. Combine the white wine, vermouth, red wine vinegar, shallots, tarragon sprigs, and peppercorns in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons. Strain through a fine-mesh sieve and let cool.
  8. Whisk the egg yolks in the top of a double boiler (or in a medium bowl set over a pot of barely simmering water) until thick and pale yellow. Remove the double boiler (or bowl and saucepan) from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add 4 teaspoons of the wine reduction, the chopped tarragon, the salt, and hot sauce, and whisk well to blend. Adjust seasoning to taste.
  9. Serve immediately, or cover and keep warm for up to 10 minutes, whisking occasionally to keep from separating.
  10. Yield: about 1 1/2 cups
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3856.67 Kcal (16147 kJ)
Calories from fat 1722.14 Kcal
% Daily Value*
Total Fat 191.35g 294%
Cholesterol 582.39mg 194%
Sodium 29973.06mg 1249%
Potassium 3382.08mg 72%
Total Carbs 436.41g 145%
Sugars 4.25g 17%
Dietary Fiber 1.92g 8%
Protein 87.55g 175%
Vitamin C 15.7mg 26%
Vitamin A 0.1mg 5%
Iron 9.8mg 54%
Calcium 1067.8mg 107%
Amount Per 100 g
Calories 347.76 Kcal (1456 kJ)
Calories from fat 155.29 Kcal
% Daily Value*
Total Fat 17.25g 294%
Cholesterol 52.51mg 194%
Sodium 2702.71mg 1249%
Potassium 304.97mg 72%
Total Carbs 39.35g 145%
Sugars 0.38g 17%
Dietary Fiber 0.17g 8%
Protein 7.89g 175%
Vitamin C 1.4mg 26%
Iron 0.9mg 54%
Calcium 96.3mg 107%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 92.7
    Points
  • 104
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top