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Receta Barthelasse Sauteed Chicken

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Raciónes: 4

Ingredientes

Cost per serving $1.17 view details
  • 1 x Frying chicken - (abt 2 1/2 lbs) cut serving pcs Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Extra virgin olive oil
  • 1/4 c. Dry white wine Persillade made with 2 garlic cloves see * Note

Direcciones

  1. * Note: The garlic for a persillade should be minced 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 Tbsp. of finely minced flat-leaf (Italian) parsley minced with 1 clove of finely minced garlic. Use 2 cloves of garlic in this recipe.
  2. Season the chicken pcs with salt and pepper to taste. hot the extra virgin olive oil in a saute/fry pan over medium-high heat. Put all the pcs in the pan except breasts. saute/fry, turning the pcs, for 15 min. Add in the breasts and saute/fry till all the pcs are nicely colored on both sides, about 10 min longer. Add in the wine, moving the chicken pcs around and scraping the pan bottom with a wooden spoon till the browned bits dissolve.
  3. Add in the persillade, turn the pcs around and, when the characteristic odor of cooking parsley and garlic fills the air, serve directly from the pan.
  4. This recipe yields 4 servings.
  5. 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 321g
Recipe makes 4 servings
Calories 782  
Calories from Fat 538 69%
Total Fat 59.94g 75%
Saturated Fat 15.16g 61%
Trans Fat 0.0g  
Cholesterol 231mg 77%
Sodium 216mg 9%
Potassium 583mg 17%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 57.36g 92%
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