Chicken Clemenceau is a sophisticated yet comforting dish that marries tender chicken pieces with an intense garlic flavor, slow-cooked in wine and stock. The name pays homage to the French statesman Georges Clemenceau, known for his love of garlic and wine. This recipe involves browning chicken, then gently simmering it with whole garlic cloves until the meat is fall-off-the-bone tender and the sauce reduces to a glossy, aromatic glaze. Served alongside pan-fried potatoes and sweet peas, it offers a perfect balance of savory depth and earthy texture. Ideal for a cozy dinner party or a special weeknight meal, this dish brings restaurant-quality elegance to your home table with simple, classic ingredients.
Chicken Clemenceau
Description
Chicken Clemenceau is a sophisticated yet comforting dish that marries tender chicken pieces with an intense garlic flavor, slow-cooked in wine and stock. The name pays homage to the French statesman Georges Clemenceau, known for his love of garlic and wine. This recipe involves browning chicken, then gently simmering it with whole garlic cloves until the meat is fall-off-the-bone tender and the sauce reduces to a glossy, aromatic glaze. Served alongside pan-fried potatoes and sweet peas, it offers a perfect balance of savory depth and earthy texture. Ideal for a cozy dinner party or a special weeknight meal, this dish brings restaurant-quality elegance to your home table with simple, classic ingredients.Ingredients
Directions
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Pat the disjointed chicken pieces dry and lightly coat them with flour, shaking off any excess.
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Heat butter and oil in a large heavy skillet over medium-high heat.
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Brown the chicken pieces on all sides until golden, then remove and set aside.
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Reduce heat to medium-low and add the peeled head of garlic to the skillet, sautéing until aromatic but not browned.
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Pour off all but 2 tablespoons of the fat from the skillet.
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Return the chicken to the pan and add 1/2 cup water and 1/2 cup white wine or vermouth.
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Cover and simmer gently over low heat for 1 to 1.5 hours, basting occasionally and adding more liquid if needed to keep the chicken moist.
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While the chicken simmers, heat 1/2 cup of oil in a separate skillet over medium-high heat.
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Add the chopped potatoes and additional chopped garlic to the hot oil and pan-fry until tender and golden.
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Stir in the cooked peas and heat through for about 1 minute.
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Remove the potatoes and peas with a slotted spoon and set aside.
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Check the chicken sauce; it should have reduced to a glaze-like consistency. Adjust seasoning if necessary.
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Transfer the fried vegetables to the skillet with the chicken and toss gently to coat in the sauce.
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Heat briefly for 1-2 minutes to blend flavors, then serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 392.5kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 3.4g17%
- Cholesterol 30.3mg11%
- Sodium 72.5mg4%
- Total Carbohydrate 51.1g18%
- Dietary Fiber 3.2g13%
- Sugars 1.9g
- Protein 16.4g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
