Chicken Rochambeau
Cuisine: Creole
  • For the sandwich:
  • 1 chicken breast cut in half
  • 4 slices artisan style sourdough bread or French bread
  • Salt & pepper to taste
  • 1 cup Marchand de Vin Sauce
  • 1 cup Bearnaise Sauce
  • Marchand de Vin Sauce*
  • 3 tablespoons butter
  • 2 tablespoons flour
  • Small diced shallot
  • Ground Pepper to taste
  • 1 bay leaf
  • 1 clove crushed garlic
  • Pinch of ground thyme (or 1 sprig of fresh)
  • 3 teaspoons red balsamic vinegar
  • 1 can Campbell's Beef Consume (or 1¼ cup beef broth)**
  • Optional tarragon if you have some leftover from the bearnaise sauce
  • Bearnaise Sauce
  • 3 tablespoons diced shallots
  • 3 tablespoons white wine vinegar
  • 3 tablespoons chopped tarragon
  • 1 tablespoon water
  • 2 egg yolks
  • 1 stick butter cut into pieces and chilled plus an extra half stick if you like a thinner sauce.
  • Extra chopped tarragon (about 1 to 2 tablespoons) to stir into the finished sauce.
  1. For the Marchand de Vin Sauce:
  2. Melt butter & whisk in flour to make the roux.
  3. Stir in diced shallot & seasonings then add beef broth & whisk until smooth.
  4. Let simmer on low heat for 5 or 10 minutes.
  5. Stir in the balsamic vinegar, cover & reserve for later.
  6. Strain when ready to use.
  7. For the Sandwich:
  8. Dry off the chicken breast, drizzle with oil, add salt, pepper & lemon juice.
  9. Place in a preheated 350 degree oven for 30 minutes or until brown.
  10. Remove, let cool a bit and separate into pieces suitable for laying over the toasted bread.
  11. For the Bearnaise:
  12. Put the shallots, vinegar, tarragon, salt & pepper in a sauce pan and cook over low heat until only a couple of tablespoons of liquid remain.
  13. Strain into a container and let cool.
  14. Rinse out the sauce pan and put the cooled liquid back in with the two egg yolks.
  15. Cook over low heat until thickened then start adding teaspoon sized chunks of cold butter.
  16. Keep whisking in the butter bit by bit until you reach the desired thickness. In my case this is a little less than a stick, for others it may be up to a stick & a half. Play it by ear and stop when it looks right to you.
  17. Assembly:
  18. Put a spoonful of Marchand de Vin sauce on the plate.
  19. Place toast on top & cover with ham and chicken.
  20. Cover with a ladle of Bearnaise Sauce.
*Any leftover Marchand de Vin sauce is great spooned over a Salisbury steak (also known as a bunless hamburger and a popular Swanson's frozen dinner back in the day.)

**If you use Campbell's Beef Consume in the Marchand de Vin sauce be aware that it is very salty and adjust seasonings accordingly.
Recipe by The FrangloSaxon Cooks at