Sunday, September 25, 2011

Jacques Pepin's Chicken Persillade

Rotisserie chicken is the most wonderful creation. It's perfect for those nights when you just don't have time (or just don't want) to cook. And, at $4.99, it's cheaper than any other ready-made food at the store. It's one of the reasons I have a Costco membership.

But, unlike the roast chicken I make with garlic and lemon when I have more time, these rotisserie chickens lack any real flavoring. I recently remembered that Jacques Pepin had a quick and delicious sauce to dress up a rotisserie chicken---persillade. You can see the original recipe here. He serves the chicken on a bed of romaine or Boston lettuce.
Chicken Persillade
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
3 tablespoons coarsely chopped fresh parsley
Juice from the chicken container

Heat olive oil and butter in a skillet. When hot, add shallots and garlic. Cook for about 10 seconds. Add coarsely chopped fresh parsley, cook for 20 to 30 seconds longer, and stir in the juice from the chicken container. Spoon over the chicken pieces.

1 comment:

Candy said...

You forgot that first he dresses the lettuce with olive oil, lemon juice salt and pepper. This is a good one!