Barthelasse Sauteed Chicken Recipe - Cooking Index
Barthelasse Sauteed Chicken Recipe - Cooking Index
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.
Type: Chicken, Poultry| 1 | Frying chicken - - (abt 2 1/2 lbs), cut serving pieces | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Olive oil |
| 1/4 cup | 59ml | Dry white wine |
| Persillade made with 2 garlic cloves - see * note |
* 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.
Source:
PROVENCE THE BEAUTIFUL COOKBOOK by Richard Olney
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