Recipe for Chicken Clemenceau


1 3-lb chicken, disjointed
6 cl garlic, chopped
1 tablespoon butter
1 tablespoon olive or corn oil
1 cup water or stock
1 cup white wine or vermouth
1 cup peas, cooked
4 potatoes, peeled and chopped
1/2 cup corn oil
1 head garlic, peeled and
1 chopped


Garlicky and good. Peas and potatoes included. Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tablespoons and add 1/2 cup each of water and wine. Simmer over low heat 1-1/2 hours, adding water and wine as needed. About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and additional garlic. When nearly done add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly.

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