Chicken Clemenceau
Garlicky and good. Peas and potatoes included. An easy slow braised all-inclusive hearty chicken dish.
Yield
8 servingsPrep
15 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lb |
chicken
disjointed |
*
|
| 1 | cup |
green peas
cooked |
|
| 6 | cloves |
garlic
chopped |
|
| 4 | each |
potatoes
peeled and chopped |
|
| 1 | tablespoon | butter |
|
| ½ | cup | corn oil |
|
| 1 | tablespoon |
olive oil
or corn |
|
| 1 | head |
garlic
peeled and chopped |
*
|
| 1 | cup |
water
or stock |
|
| 1 | cup |
white wine
or vermouth |
*
|
Low Cholesterol, Trans-fat Free, Low Sodium
Directions
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 ½ cup each of water and wine.
Simmer over low heat 1½ hours, adding water and wine as needed.
About 15 minutes before serving, heat ½ 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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