Chicken Clemenceau from Galatoire's Bistro


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.
  • Serves 6.