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* 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.
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A normal portion of persillade is 2 Tbsp.
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of finely minced flat-leaf (Italian) parsley minced with 1 clove of finely minced garlic.
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Use 2 cloves of garlic in this recipe.
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Season the chicken pcs with salt and pepper to taste.
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hot the extra virgin olive oil in a saute/fry pan over medium-high heat.
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Put all the pcs in the pan except breasts.
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saute/fry, turning the pcs, for 15 min.
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Add in the breasts and saute/fry till all the pcs are nicely colored on both sides, about 10 min longer.
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Add in the wine, moving the chicken pcs around and scraping the pan bottom with a wooden spoon till the browned bits dissolve.
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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.
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This recipe yields 4 servings.
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Comments: La Barthelasse is an island in the Rhone River, between Avignon and Villeneuve-les-Avignon.
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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.
