Ingredients :
1 x Frying chicken - (abt 2 1/2
lbs) cut serving pieces
Salt to taste
Freshly-ground black pepper
to taste
1/4 cup Olive oil
1/4 cup Dry white wine
Persillade made with 2 garlic
cloves see * Note
Method :
• * Note: The garlic for a persillade should be chopped very
finely; First slice it paper-thin, then chop it repeatedly,
gathering it together in a mound with the knife blade and
chopping through it again before assembling it with the parsley
and rechopping. A normal portion of persillade is 2 tablespoons
of finely chopped flat-leaf (Italian) parsley chopped with 1
clove of finely chopped garlic. Use 2 cloves of garlic in this
recipe.
• Season the chicken pieces with salt and pepper to taste.
warm the olive oil in a saute pan over medium-high heat. Put
all the pieces in the pan except breasts. saute, turning the
pieces, for 15 minutes. Add the breasts and saute until all the
pieces are nicely colored on both sides, about 10 minutes
longer. Add the wine, moving the chicken pieces around and
scraping the pan bottom with a wooden spoon until the
browned bits dissolve.
• Add the persillade, turn the pieces around and, when the
characteristic odor of cooking parsley and garlic fills the air,
serve directly from the pan.
• This recipe yields 4 servings.
• Comments: La Barthelasse is an island in the Rhone
River, between Avignon and Villeneuve-les-Avignon. In the last
century, it was a favorite rendezvous for Sunday lunch, when
residents of both towns flocked to the restaurants there to eat
poulet a la Barthelasse.
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