Chicken Clemenceau
Ingredients
1 each 3-lb chicken, disjointed
6 each cloves garlic, chopped
1 tbsp butter
1 tbsp olive or corn oil
1 cup water or stock
1 cup white wine or vermouth
1 cup peas, cooked
4 each potatoes, peeled and chopped
1/2 cup corn oil
1 each head garlic, peeled and chop
Preparation
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 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.
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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