Chicken Persillade

When 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)

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.

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.