Chicken Persillade

Chicken PersilladeWhen my wife and me were in Whole Foods market today we saw one of the workers there carrying out chickens fresh out of the rotisserie,  so we bought one.  It looked so plump,  juicy and appetizing, these chickens are good cut or shredded into pieces and served on either romaine or Boston lettuce with our added personalized persillade. Persillade is a sauce that is usually mixed with parsley, garlic, herbs oil an even vinegar.

Ingredients:

1 rotisserie chicken (cut into pieces)

Boston lettuce heads or romaine letuce

4 tbsp olive oil

2 tbsp lemon juice

sea salt (as desired)

ground black pepper (as desired)

1 tbsp butter

2 tbsp shallots (chopped)

1 tbsp garlic (chopped)

3 tbsp parsley (chopped)

Chicken Persillade

Directions:

1. Separate the leaves of packaged, prewashed romaine or Boston lettuce spread them out on a large platter or plate. Sprinkle with 2 tbsp olive oil, 2 tsp lemon juice, sea salt and ground black pepper. Using kitchen shears, cut the rotisserie chicken into pieces , bones and all and arrange on salad.

Chicken Persillade

2. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet.  When butter is melting, add in 2 tbsp shallots and 1 tbsp chopped garlic.  Cook for about 30 seconds. Then add in parsley and cook for another 20-30 seconds and stir in juice from the chicken container

Chicken Persillade

3. Spoon persillade over the chicken pieces and serve.

Chicken Persillade

Chicken Persillade

Yield: 3 - 4 Servings

Prep Time: 10

Cook Time: 1

Total Time: 11 minutes

Ingredients:

1 rotisserie chicken (cut into pieces)

Boston lettuce heads or romaine letuce

4 tbsp olive oil

2 tbsp lemon juice

sea salt (as desired)

ground black pepper (as desired)

1 tbsp butter

2 tbsp shallots (chopped)

1 tbsp garlic (chopped)

3 tbsp parsley (chopped)

Directions:

1. Separate the leaves of packaged, prewashed romaine or Boston lettuce spread them out on a large platter or plate. Sprinkle with 2 tbsp olive oil, 2 tsp lemon juice, sea salt and ground black pepper. Using kitchen shears, cut the rotisserie chicken into pieces , bones and all and arrange on salad.

2. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet. When butter is melting, add in 2 tbsp shallots and 1 tbsp chopped garlic. Cook for about 30 seconds. Then add in parsley and cook for another 20-30 seconds and stir in juice from the chicken container.

3. Spoon persillade over the chicken pieces and serve.

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6 Responses to “Chicken Persillade”

  1. #
    1
    Sharon D. — July 5, 2013 @ 12:12 am

    A lovely combination…nutritious and yummy. I love how it looks so fresh!

    Reply

    • Jerry Ko — July 12th, 2013 @ 2:26 pm

      I think so especially for this time of the year in the summer, this fits the bill.

      Reply

  2. #
    2
    Kate@Diethood — July 12, 2013 @ 11:44 am

    I, too, love picking up a rotisserie chicken! I always make salads with the leftovers. I will be adding your persillade to the menu… sounds SO GOOD!

    Reply

    • Jerry Ko — July 12th, 2013 @ 2:27 pm

      Kate, the Persillade is on our menu under heavy rotation. As a matter fact it still feels like we on our honeymoon period with it :)

      Reply

  3. #
    3
    Judy Leung — July 14, 2013 @ 10:02 am

    so yummy

    Reply

  4. #
    4
    Justin @ Marlows Kitchen — July 27, 2013 @ 10:18 pm

    I love cooking with rotisserie chicken from the super market. Unfortunately, the last one I picked up was so dry I had to make chicken salad sandwiches from the whole chicken. Still turned out delicious though!

    Reply

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