Chef Mason's Chicken Clemenceau
April 26, 2021
"From Miss Ruby's Southern Creole & Cajun Cuisine. This is a very old New Orleans dish. It is still on the menus of some very old and famous restaurants. NOTE - drippings from chicken not included in nutritional facts. I've made this recently and enjoyed it. But it seemed a little dry to me. I think some sort of sauce might really put it over the top.......maybe a hollandaise or bernaise."
- Serving Size: 1 (769.6 g)
- Calories 786
- Total Fat - 34.3 g
- Saturated Fat - 11.4 g
- Cholesterol - 983.1 mg
- Sodium - 410.1 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 7.3 g
- Sugars - 6.3 g
- Protein - 79.7 g
- Calcium - 93.6 mg
- Iron - 12.6 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.4 mg
Brush the chicken with oil on both sides, and salt and pepper to taste.
Place chicken into a baking dish and cook at 350 degrees until tender and brown (approximately 45 minutes).
In a heavy iron skillet, fry the potatoes in cooking oil over medium heat for 20 to 30 minutes, or until golden-brown and crispy.
Drain on a paper towel, and set aside.
Meanwhile, cook the green peas lightly. Be sure not to overcook.
Saute the mushrooms and garlic in butter until the mushrooms are tender.
Add the peas to the mushrooms, and salt and pepper to taste.
Add the chicken drippings to the peas and mushrooms.
Remove from heat and add the potatoes.
Place the chicken on a platter or onto individual plates and spoon the peas and mushrooms over the top.
Tips & Variations
No special items needed.