Chicken Clemenceau

Yields:	8 servings
Rate this Recipe

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 sauté 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.

The bst leek and potatoe soup I have ever made

Reviewed by pennywoodbridge