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1 Fryer Chicken, Cut Into 8 Pieces 1 Pound Large Button Mushrooms, Cleaned and Sliced Salt and Freshly Ground White Pepper to Taste 1 Gallon Vegetable Oil 3 Tablespoons Minced Garlic 2 Baking Potatoes One 15-Ounce Can Petit Pois Peas, Drained 1/4 Cup Clarified Butter Chopped Curly Parsley, for Garnish
Preheat the oven to 400 degrees.
Rinse the chicken and dry thoroughly. Season it generously with salt and pepper and bake on a rimmed backing sheet for approximately 30 minutes, until golden brown, turning the pieces after 15 minutes.
While the chicken is baking, heat the oil in a large heavy-bottomed pot to 350 degrees. Peel the potatoes and dice them into 3/4-inch cubes. When the oil is hot, add the potatoes, about 1 cup at a time. The moisture content in the potatoes will make the oil boil up, so use a long-handled spoon when adding.
Fry the potatoes in batches, about 7 to 9 minutes each batch, until golden brown, moving the cubes around with a spoon to ensure that all sides brown evenly. Remove the potatoes from the oil with a slotted spoon and drain on paper towels.
Heat the butter in a large saute' pan over high heat, then add the mushrooms. Cook the mushrooms for about 5 minutes, until tender.
Add the garlic and the fried potatoes. Season with salt and white pepper and saute' briefly to heat through.
Add the chicken pieces and saute' for 3 to 5 minutes, until the flavors marry.
Gently fold in the petit pois and cook until just heated through.
Divide the chicken Clemenceau among 4 dinner plates using a slotted spoon to drain any excess butter. Finish the dish by sprinkling each portion with chopped parsley. Serve immediately.