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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Ready, Set, Cook! Special Edition Contest Entry. In 1906, a chicken dish was created in New Orleans to honor the Premier of France. This is my take on the cajun classic.The main ingredients are highlited nicely by the Hollandaise Sauce. Whether you are serving this dish for Sunday brunch or an evening meal, all will enjoy, gaar-on-teed !! Ingredients:
1/3 cup vegetable oil |
1 (20 ounce) bag simply potatoes diced potatoes with onion |
6 slices bacon, rough chopped |
2 tablespoons olive oil |
1 lb chicken breast, cubed in 3/4 inch pieces |
1/2 cup green onion, white and green chopped |
1 teaspoon salt, divided |
1/2 teaspoon black pepper |
1/2 cup fresh baby green pea |
1/4 cup corn, canned |
1 teaspoon minced garlic |
2 tablespoons unsalted butter |
1 cup hollandaise sauce, recipe follows |
4 large egg yolks |
2 teaspoons lemon juice |
1/4 teaspoon hot sauce |
4 teaspoons water |
1/2 lb unsalted butter, melted |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. In a medium skillet, heat the vegetable oil over medium high heat. Add the potatoes in batches and fry until golden brown and crisp, about 10-12 minutes. Remove the potatoes with a slotted spoon to drain. Season with 1/2 teaspoon of the salt and set aside.
2. Discard the oil and wipe the skillet clean.
3. Add the bacon to the skillet and fry over medium heat until just browned, about 8-10 minutes. Remove the bacon with a slotted spoon to drain. Set aside.
4. Discard the grease and wipe the skillet clean.
5. Add the 2 tablespoons of olive oil to the skillet and heat over medium. Season the chicken with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper and add to the skillet. Cook over medium heat, turning occasionally, until cooked through, about 10-12 minutes. Add the onion and garlic and cook, stirring, for 2 minutes. Stir in the bacon, potatoes, peas and corn. Cook for 2 minutes, then add the 2 tablespoons of butter and cook, stirring, for 1 minute. Cover and keep warm.
6. Prepare the Hollandaise Sauce. In a stainless steel bowl, set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce and water until pale yellow in color. Season with the 1/4 teaspoon of salt and the 1/8 teaspoon of black pepper. Remove the bowl from the pot and while whisking vigorously, add the melted butter 1 tablespoon at a time, until all is incorporated. Keep warm until needed.
7. Divide the chicken and potato mixture into 4 equal portions on serving plates. Drizzle the Hollandaise Sauce over the top and serve.
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