Chicken Persillade (220): Jacques Pepin
Minute recipe from Jacques Pepin: More Fast Food My Way. When I’m in the supermarket and hear an announcement that there are chickens fresh out of the rotisserie, I buy one. Plump, brown, shiny, juicy, and eminently appetizing, these chickens are good cut into pieces and served on romaine or Boston lettuce with my personal enhancement, a persillade, on top.
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