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It’s a variation on a dish from the area around Vaucluse in Provence, France called poulet sauté a la Barthelasse. You basically sauté the chicken in olive oil until cooked, then deglaze the pan with white wine and add some persillade. The way I made it last night was to add the persillade first, cook it about 30 seconds and then add some cognac instead of white wine and reduce it down almost, but not quite, completely. Simple to make and very tasty.
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