Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Chicken Clemenceau

List of Ingredients




1 3-lb chicken, disjointed
6 Cl 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 Potatoes, peeled and chopped
1/2 c Corn oil
1 Head garlic, peeled and
Chopped


Recipe



Coat chicken lightly with flour. Brown in butter and oil at medium high
heat. Lower heat, add cloves of garlic and saute until aromatic.
Pour off fat except 2 tablespoons 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 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.