Chicken & Shrimp Clemenceau

Pick up some boneless chicken breasts from new Saturday pastured poultry vendor Donald Keller of Bayou Farms this weekend for this Chicken & Shrimp Clemenceau. Or pick up a whole bird to roast. Here are some great cooking tips for pastured poultry, shared by one of our great chicken farmers. He recommends cooking it at a lower temperature for a shorter period of time than conventional or free-range chicken: 300 degrees for 1 1/2-2 hours, or to 150-160 degrees internal temperature for whole birds.


  • 2 cups peeled and diced Idaho potato (about 2 medium potatoes)
  • oil for frying
  • 1-1/2 sticks butter, divided
  • 3 boneless chicken breasts, cut into strips
  • 1 cup sliced mushrooms
  • 2 pounds shrimp, peeled
  • 4 to 5 cloves garlic, finely minced
  • 1 cup green peas (frozen or canned)
  • 1 tablespoon chopped fresh flat leaf Italian parsley
  • 1/2 teaspoon paprika
  • salt and pepper


Fry potatoes in oil until browned (or blanch potatoes, drain, and then brown in butter). Transfer potatoes to a dish and set aside.

Melt one stick of butter in a large skillet. Add chicken strips and brown lightly. Transfer chicken to a dish and set aside.

Melt remaining half-stick of butter (if needed) in the same pan. Add mushrooms and sauté until they release their juices. Add shrimp and sauté for 2 to 3 minutes or until pink. Reduce heat, add garlic, and cook for 2 to 3 minutes.

Return chicken to pan, then add potatoes and peas; heat thoroughly. Sprinkle with parsley, paprika, salt, and pepper.

Serves 6

Recipe contributed by Chef Leah Chase, Dooky Chase Restaurant

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