2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Jacques Pepin, whose name became famous especially at the end of the last century among the culinary circles, is known not only for the fact that he prepares extremely tasty dishes, but also for the fact that in most cases they are also fast. His culinary show took first place in 1997 and 1999 and was named the best culinary show, and his first books are considered fundamental to French culinary technique, written in the late 80s of last century.
And since then, Jacques Pepin continues to write books, writes a column in a culinary magazine and is the author of a number of culinary articles. However, a special furor occurred when his book Every Day with Jacques Pepin was published, which was also translated into Bulgarian. In it he offers extremely easy to prepare appetizers, main dishes and desserts that really do not require much time. His idea is to follow his advice so that you can prepare something tasty and impressive even when you are in a hurry.
Since many of us nowadays do not have enough money to afford to buy cookbooks and cannot get the aforementioned Jacques Pepin book, we have decided to help you. We will offer you a description of how Jacques Pepin prepares delicious chicken, which he named Chicken persilade.
It is chicken with sauce served on a bed of lettuce. For this purpose, however, you should have bought a well-roasted chicken, preferably freshly prepared. Another option is to try to roast the meat yourself, as long as you have a grill. Here is Jacques Pepin's recipe for chicken persia:
Necessary products: roasted chicken, 1 lettuce, 4 tbsp. olive oil, 1 tbsp. butter, 2 tsp. freshly squeezed lemon juice, 2 tbsp. finely chopped onion (shallot), 1 tbsp. chopped garlic, salt and pepper to taste.
Method of preparation: The washed lettuce leaves are drained and spread on a large plateau. Sprinkle with 2 tbsp. olive oil, lemon juice, salt and pepper to taste. Arrange the sliced chicken on top of them.
In a Teflon pan, fry the onion and garlic in the remaining olive oil and butter for about 30 minutes and add the juice from the container in which you stored the chicken. Serve the meat, poured evenly with the resulting sauce.
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