Chef Mason's Chicken Clemenceau

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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