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Chicken Pontalba (Emeril Lagasse) Recipe

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Chicken Pontalba (Emeril Lagasse)
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Ingredients
23
Count
Nutrition
2053
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. Heat the oil in a large ovenproof skillet or saute pan over medium-high heat. Add the chicken pieces and cook until golden brown on both sides, 4 minutes on the first side and 3 minutes on the second side. Transfer the pan to the oven and roast until the chicken is cooked through, 18 to 20 minutes.
  4. Meanwhile, melt the butter 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 liquid is reduced by two-thirds in volume, 4 to 5 minutes. Add the Brabant potatoes and parsley and cook, tossing gently to mix, until the potatoes are warmed through, 1 to 2 minutes.
  5. To serve, place equal amounts of the vegetable mixture in the center of four serving plates and top with the chicken. Spoon the Bearnaise sauce over the chicken and serve immediately.
  6. Bearnaise Sauce:
  7. Combine the shallots, tarragon sprigs, white wine, and vermouth 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. In the top of a double boiler, or in a metal bowl fitted over a pot of simmering water, whisk the egg yolks and reduced wine mixture until ribbons start to form when the whisk is lifted. Whisking constantly, drizzle in the melted butter, a bit at a time, until the mixture thickens.
  9. Remove from the heat, add the lemon juice, chopped tarragon, salt, and pepper and whisk to blend. Adjust the seasoning, to taste.
  10. Serve immediately or keep warm, covered, over a pot of simmering water, for 5 to 10 minutes. Whisk before serving.
  11. Yield: about 1 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2052.6 Kcal (8594 kJ)
Calories from fat 972.62 Kcal
% Daily Value*
Total Fat 108.07g 166%
Cholesterol 420.99mg 140%
Sodium 14994.49mg 625%
Potassium 1753.36mg 37%
Total Carbs 219.03g 73%
Sugars 2.12g 8%
Dietary Fiber 1.05g 4%
Protein 47.25g 94%
Vitamin C 8.7mg 14%
Vitamin A 0.1mg 2%
Iron 5.7mg 32%
Calcium 559.3mg 56%
Amount Per 100 g
Calories 351.83 Kcal (1473 kJ)
Calories from fat 166.71 Kcal
% Daily Value*
Total Fat 18.52g 166%
Cholesterol 72.16mg 140%
Sodium 2570.12mg 625%
Potassium 300.53mg 37%
Total Carbs 37.54g 73%
Sugars 0.36g 8%
Dietary Fiber 0.18g 4%
Protein 8.1g 94%
Vitamin C 1.5mg 14%
Iron 1mg 32%
Calcium 95.9mg 56%

* 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
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Recipe Tags

Weightwatchers Points

  • 49.8
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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