Cooking Recipe Chicken Clemenceau

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

medi um high heat. Lower heat, add head of garlic and saute until

arom atic. Pour off fat except 2 tbs. and add 1/2 cup each of

wate r 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

brie fly to blend flavors. There should be enough sauce, of a

glaz e-like consistency, to coat the chicken and vegetables

ligh tly.