Appypollyloggies in advance as I was too hungry for photos...
The other night I was wandering through YT and a Jacques Pepin video popped - chicken "persillade" - so after watching it gave it a go last night. I took a small handful of flat leaf parsley, 3 cloves of garlic and chopped them all together. In the video, JP also chopped in some chives but I didn't have any but I did have some spring onion so I used some of the green leafy bit instead.
Chicken breast, bite-sized chunks, seasoned and lightly tossed in flour. Oil and butter in the pan and in with the chicken. Brown and then in with the persillade. Stir it all through and then I felt it looked a bit dry so I went off piste a little and quickly made a little stock from a jar of powdered stock and hot water, added that. After about 10 mins it was ready, and it tasted pretty good. It'll go on the rotation.
He mentioned that the persillade could be used for almost anything - in France very commonly used on frog's legs (I went "yuk" but Mrs P was licking her lips) - certainly fish or other seafood. I'll probably stick to chicken...
The other night I was wandering through YT and a Jacques Pepin video popped - chicken "persillade" - so after watching it gave it a go last night. I took a small handful of flat leaf parsley, 3 cloves of garlic and chopped them all together. In the video, JP also chopped in some chives but I didn't have any but I did have some spring onion so I used some of the green leafy bit instead.
Chicken breast, bite-sized chunks, seasoned and lightly tossed in flour. Oil and butter in the pan and in with the chicken. Brown and then in with the persillade. Stir it all through and then I felt it looked a bit dry so I went off piste a little and quickly made a little stock from a jar of powdered stock and hot water, added that. After about 10 mins it was ready, and it tasted pretty good. It'll go on the rotation.
He mentioned that the persillade could be used for almost anything - in France very commonly used on frog's legs (I went "yuk" but Mrs P was licking her lips) - certainly fish or other seafood. I'll probably stick to chicken...