1 (3 lb.) chicken, disjointed
6 cloves garlic, chopped
1 tbsp. butter
1 tbsp. olive or corn oil
1 c. water or stock
1 c. white wine or vermouth
1 c. peas, cooked
4 potatoes, peeled and chopped
1/2 c. corn oil
1 head garlic, peeled and chopped

Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat; add head of garlic and saute until aromatic. Pour off fat except 2 tablespoons and add 1/2 cup each of water and wine. Simmer over low heat 1 1/2 hours, adding water and wine. Simmer over low heat 1 1/2 hours, adding water and wine as needed.

About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and additional garlic. When nearly done, add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly.