Classic Braised Chicken Clemenceau

If you’ve ever eaten at a white-tablecloth New Orleans restaurant, you’ve probably seen Chicken Clemenceau on the menu.

This Crescent City classic dates back to the early 1900s, and honey, there’s a reason it’s stuck around.

Bone-in chicken pieces get browned until golden, then braised low and slow in white wine with enough garlic to ward off vampires for a month.

The sauce reduces to a glossy, garlicky glaze that coats every piece of meat, while crispy pan-fried potatoes and sweet green peas round out the plate.

It takes time, but the payoff is fork-tender chicken that tastes like Sunday dinner at your Cajun grandmother’s house.

Pro Tips

• Don’t skimp on the garlic. A whole head sounds like a lot, but it mellows and sweetens as it braises, becoming almost creamy.
• Use bone-in, skin-on chicken for the richest flavor. Boneless breasts will dry out during the long braise.
• Fry the potatoes in a separate pan while the chicken finishes. They should be crispy on the outside, not soggy from the braising liquid.
• Add the peas at the very end so they stay bright green and pop with sweetness against the rich, savory chicken.
• Serve with crusty French bread to sop up every drop of that wine-garlic sauce. It’s mandatory in New Orleans.