Recipe - Chicken Clemenceau

1 3LB CHICKEN, DISJOINTED
6 CLOVES GARLIC, CHOPPED
1 tablespoon BUTTER
1 tablespoon OLIVE OR CORN OIL
1 cup WATER OR STOCK
1 cup WHITE WINE OR VERMOUTH
1 cup PEAS, COOKED
4 POTATOES, PEELED AND CHOPPED
One half cup CORN OIL
1 HEAD GARLIC, PEELED AND CHOP

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 tbs. and add One half cup each of
water and wine. Simmer over low heat 1One half 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
briefly to blend flavors. There should be enough sauce, of a
glazelike consistency, to coat the chicken and vegetables
lightly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini