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In the Rhone River, as it glides serenely past the ancient city of Avignon, lies the not-so-small island of Barthelasse. This entree is the traditional dish of the island, and it exemplifies the simple but delicious flavors of Provence. Attention to detail and use of fresh ingredients – the essence of French cuisine – will assure excellent results.

Dice three cloves of garlic, and then dice parsley until you have twice the amount of the garlic. Then combine the two ingredients and mince the them together. Set aside. Cut a whole chicken into the usual parts, or purchase the preferred pieces. Heat some olive oil in a heavy pan, and sautee the chicken pieces in salt and pepper until the pieces are brown. Add a 1/4 cup of dry white wine and deglaze the pan. Then add the garlic-parsley “persillade” and stir into the chicken until the garlic just begins to brown. Serve immediately, spooning the pan goodness over the meat.

I like to serve this dish with pinto beans cooked in beef stock until very soft, with chopped zucchini and onion added in the final 30 minutes of simmering with salt and pepper. This is a very healthy dish that skips on nothing that is classically, and tastefully, French.

This entry was posted on January 21, 2013 at 9:17 am and is filed under Food, Travel with tags avignon cooking, poulet barthelasse, sauteed chicken parsley garlic. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.