Chicken Clemenceau

---------- Recipe via Meal-Master (tm) v8.03

Title: CHICKEN CLEMENCEAU
Categories: Poultry
Yield: 4 servings

1 ea 3-LB CHICKEN, DISJOINTED
6 ea CLOVES GARLIC, CHOPPED
1 tb BUTTER
1 tb OLIVE OR CORN OIL
1 c WATER OR STOCK
1 c WHITE WINE OR VERMOUTH
1 c PEAS, COOKED
4 ea POTATOES, PEELED AND CHOPPED
1/2 c CORN OIL
1 ea HEAD GARLIC, PEELED AND CHOP

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.

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