Chef Mason's Chicken Clemenceau
Recipe: #36851
April 26, 2021
Categories: Chicken, Cajun, Creole, Oven Roast, Gluten-Free, No Eggs, Whole Chicken, Bone-in Pieces, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Brush the chicken with oil on both sides, and salt and pepper to taste.
Step 2
Place chicken into a baking dish and cook at 350 degrees until tender and brown (approximately 45 minutes).
Step 3
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.
Step 4
Drain on a paper towel, and set aside.
Step 5
Meanwhile, cook the green peas lightly. Be sure not to overcook.
Step 6
Saute the mushrooms and garlic in butter until the mushrooms are tender.
Step 7
Add the peas to the mushrooms, and salt and pepper to taste.
Step 8
Add the chicken drippings to the peas and mushrooms.
Step 9
Remove from heat and add the potatoes.
Step 10
Stir lightly.
Step 11
Place the chicken on a platter or onto individual plates and spoon the peas and mushrooms over the top.
Tips
No special items needed.