- 1 (2 3/4 to 3-pound) chicken, rinsed, patted dry, and cut into 6 pieces
- 3/4 teaspoon salt
- 1/4 teaspoon plus 1/8 teaspoon ground white pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 cup small-diced boiled ham
- 8 ounces fresh white button mushrooms, stems removed, wiped clean, and thinly sliced
- 1/4 cup chopped green onions, green part only
- 1/4 cup dry white wine
- 1/2 pound Brabant potatoes (small diced, blanched potatoes that are fried until golden)
- 1 tablespoon chopped fresh parsley leaves
- Bearnaise Sauce
- Preheat oven to 400 degrees F.
- Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- 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.
- 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.
- 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.