| Recipe Information |
|
Category: Ethnic/French
Rating: (?) Not Yet Rated
Contributing Chef: james
|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: Barthelasse Sauteed Chicken
Ingredients:
4 Servings
-------------------
1 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 of Preparation:
* 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. Recipe Source: PROVENCE THE BEAUTIFUL COOKBOOK by Richard Olney (c) 1993 Collins Publishers, San Francisco, CA - 256 pages - $45.00 As reprinted in the Nov/Dec, 1994 issue of Cookbook Digest Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 11-26-1997 |
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2008.
Terms of Service
|
