Chicken Clemenceau – a delicious recipe with chicken, garlic, butter, olive oil, water, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Coat chicken lightly with flour.
2
Brown in butter and oil at medium high heat.
3
Lower heat, add head of garlic and saute until aromatic.
4
Pour off fat except 2 tablespoons and add 1/2 cup each of water and wine.
5
Simmer over low heat 1 1/2 hours, adding water and wine as needed.
6
About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and addtional garlic.
7
When nearly done add peas and heat through.
8
Remove vegetables with slotted spoon.
9
Add to chicken just before serving and heat briefly to blend flavors.
10
There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly.
1076
kcal
Calories
20
g
Fat
99
g
Carbs
124
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 pounds chicken disjointed, 6 cloves garlic chopped, 1 tablespoon butter, 1 tablespoon olive oil, and more.
Yes, Chicken Clemenceau falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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