Chicken Clemenceau

Yields:	8 servings
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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 tbs. 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 addtional 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.

This is one of the very best recipes I have found. Very cheesy, very creamy, very very rich.