Chicken Persillade | Jacques Pepin Cooking at Home | KQED

- Hi, I'm Jacques Pepin and I'm cooking at home. (upbeat music) This is another very easy recipe done with a chicken breast, like this, persillade. We call Parsley, is (foreign language) in France and I is garlic so persillade, it's a mixture of parsley and garlic. I also call it in (foreign language). In France we eat frog and it is the same way we eat the frog. So here I have one breast of chicken. And again, that breast. that single breath of chicken is going to be plenty for two people, you know. I could do different garnish with it, a vegetable, but this is just sorted, this way. Okay. Here, I'm going to put a good, a good tablespoon and a half of butter and probably the same amount of oil in there. Okay. Now I put salt on that chicken, pepper. (grinder grinding) and flour. I want to put, you know, to coat it with the flour. A couple of tablespoons of flour, and that you do at the last moment. Because it gets gooey, you know, as you can see. I want to dry that out from the flour and go directly into my pan here. And this is the way we do, you know, frog leg. The leg I just saute like that in butter and oil and finish with the persillade and the parsley and the garlic. (pan sizzling) I can see that they are browning nicely. Don't start burning them. Saute like this. Cool. It doesn't take much more like three minutes. To cook those piece of chicken breast. You have to be very careful. With chicken breast not to overcook it. Should be cooked but still moist inside. And juicy. Now lets see my garlic. I have a fair amount of garlic here. Two or three. I mean, this is a larger one though. The smaller one. So you want to crush your garlic and don't worry about the green shoe that you have. I remember years ago, people say you have to remove that, it's bitter. Well, I did remove it for a number of years until I went to China and realized the fresh golly coming out of the garden. That's fraud coming out of it, probably the most out the path of the garlic, then I never removed it again. Okay parsley. (chopping) That'd be a little bit of chives. The chives you cut this way. You don't really have to chop it like the parsley. I remember my mother cooking. She salt the potato, she put persillade over the garlic parsley mixture at the end. She salt the piece of fish, persillade at the end. She salt (foreign language), persillade at the end. Salt the tomatoes, zucchini.. persillade. Okay. I can see now. Yeah you see, this is cooked. (sizzling) Its really good in center, would be just turning white I guess. This is very moist. So you add your persillade. Put that at the last moment because it doesn't take any time. Than you cook 10, 15, 20 seconds. So if you don't do frog, you can try with the breast of chicken, the breast of chicken, like persillade, simple, inexpensive, and absolutely delicious. And happy cooking. (upbeat jazz music)

Channel: KQED

Views: 432,482

Keywords: jacques pepin, cooking, chicken fricasse, pbs, kqed, jacques pepin techniques, food, home cooking, jacques pepin episodes, jacques pépin, food52, easy recipes, pepin, kitchen tips, kitchen hacks, cooking tips, food video, cooking asmr, cooking show, french chef, howard johnson's, recipes, recipe, how to, howto, james beard, chicken, chicken recipe, roast chicken, chicken breast recipe, healthy recipes, garlic chicken

Id: MZ9dO7qOeIQ

Length: 5min 2sec (302 seconds)

Published: Thu Aug 19 2021