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                          1 fryer, about 3 1/2 pounds
                              Drizzle of olive oil
                                   Salt
                         Freshly ground black pepper
                             1 tablespoon butter
                       1/2 pound Smithfield Ham, julienned
                            1/2 cup minced onions
                          2 teaspoons chopped garlic
          1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced
                            1/2 pound green peas
   1/2 pound brabant potatoes (small diced blanched potatoes that are fried until golden)
                          3 tablespoons white vinegar
                           3 tablespoons white wine
                           10 peppercorns, crusted
                      2 tablespoons finely chopped shallots
                        1 tablespoon chopped tarragon
                                3 egg yolks
                          1 cup unsalted butter, melted
                    1 tablespoon finely chopped parsley leaves

  Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper.
 Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and
  continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and
  saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms.
 Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3
    to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and
 tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water.
 Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady
  stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the
sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4
  pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of
 each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise
                       Sauce over the chicken and serve.

                               Yield: 4 servings