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Title: Chicken Clemenceau
Categories: French Poultry
Yield: 4 Servings

1 3-lb chicken, disjointed
6 Cl Garlic, chopped
1tbOlive or corn oil
1cWater or stock
1cWhite wine or vermouth
1cPeas, cooked
4 Potatoes, peeled and chopped
1/2cCorn oil
1 Head garlic, peeled and

Garlicky and good. Peas and potatoes included. 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 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.