Receta Barthelasse Sauteed Chicken
Raciónes: 4
Ingredientes
- 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
- * 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.
- 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.
- 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.
- 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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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% |