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| Home -> [Chicken, French, Poultry, Western European] -> [Chicken clemenceau Recipe] |
Chicken clemenceau
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, French, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| 1
| | 3-lb chicken, disjointed | | 6
| | Cl 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
| | Potatoes, peeled and chopped | | 1/2
| cup | Corn oil | | 1
| | Head garlic, peeled and | | | Chopped |
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Procedures:
| 1 | Garlicky and good. | | 2 | Peas and potatoes included. | | 3 | Coat chicken lightly with flour. | | 4 | Brown in butter and oil at medium high heat. | | 5 | Lower heat, add head of garlic and saute until aromatic. | | 6 | Pour off fat except 2 tablespoons and add ?cup each of water and wine. | | 7 | Simmer over low heat 1-?hours, adding water and wine as needed. | | 8 | About 15 minutes before serving, heat ?cup of oil in skillet and pan fry potatoes and additional garlic. | | 9 | When nearly done add peas and heat through. | | 10 | Remove vegetables with slotted spoon. | | 11 | Add to chicken just before serving and heat briefly to blend flavors. | | 12 | There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly. |
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