Ingredients Jump to Instructions ↓

  1. Chicken Clemenceau

  2. 1 small chicken, cut in serving pieces

  3. Salt and pepper to taste

  4. 1/4 cup butter

  5. 1 cup cubed potatoes

  6. 1/4 cup cooking oil

  7. 1/2 cup sliced fresh mushrooms

  8. 1 teaspoon minced garlic

  9. 1 cup small green peas, drained

  10. 1 teaspoon minced parsley

  11. Season the chicken with the salt and pepper. In a 9-inch skillet,

  12. melt the butter and saute' the chicken until it is tender and golden

  13. brown. Transfer the chicken to paper towels to drain. In a separate skillet heat the oil. Add the potatoes and fry them until they

  14. are golden brown. Season the potatoes with salt and pepper and drain them on paper towels. In the skillet used to cook the chicken

  15. saute the mushrooms, garlic, and fried potatoes for 5 minutes.

  16. Add the peas and parsley and heat the mixture thoroughly. Arrange

  17. the chicken pieces on a platter and cover them with the vegetable

  18. mixture. Serves 2.


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