Chicken Clemenceau 1 small chicken, cut in serving pieces Salt and pepper to taste 1/4 cup butter 1 cup cubed potatoes 1/4 cup cooking oil 1/2 cup chopped onion 1 teaspoon minced garlic 1 cup small green peas, drained 1 teaspoon minced parsley
Season the chicken with the salt and pepper. In a 9-inch skillet, melt the butter and saute' the chicken until it is tender and golden brown. Transfer the chicken to paper towels to drain. In a separate skillet heat the oil. Add the potatoes and fry them until they are golden brown. Season the potatoes with salt and pepper and drain them on paper towels. In the skillet used to cook the chicken saute the onions, and garlic, then add the fried potatoes for 5 minutes. Add the peas and parsley and heat the mixture thoroughly. Arrange the chicken pieces on a platter and cover them with the vegetable mixture. Serves 2. **************Vote for your city's best dining and nightlife. City's Best 2008. (http://citysbest.aol.com?ncid=aolacg00050000000102) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
