Receta Barthelasse Sauteed Chicken
Ingredientes
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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.