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Avant-garde cocktails from Alinea's bar — molecular mixology
Cocktail technique manual — ice, shaking, stirring, carbonating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Avant-garde cocktails from Alinea's bar — molecular mixology
Cocktail technique manual — ice, shaking, stirring, carbonating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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* Note: The garlic for a persillade should be minced very finely; First slice it paper-thin, then chop it repeatedly, gathering it together in a mound with the knife blade and chopping through it again before assembling it with the parsley and rechopping. A normal portion of persillade is 2 Tbsp. of finely minced flat-leaf (Italian) parsley minced with 1 clove of finely minced garlic. Use 2 cloves of garlic in this recipe. Season the chicken pcs with salt and pepper to taste. hot the extra virgin olive oil in a saute/fry pan over medium-high heat. Put all the pcs in the pan except breasts. saute/fry, turning the pcs, for 15 min. Add in the breasts and saute/fry till all the pcs are nicely colored on both sides, about 10 min longer. Add in the wine, moving the chicken pcs around and scraping the pan bottom with a wooden spoon till the browned bits dissolve. Add in the persillade, turn the pcs around and, when the characteristic odor of cooking parsley and garlic fills the air, serve directly from the pan. This recipe yields 4 servings. Comments: La Barthelasse is an island in the Rhone River, between Avignon and Villeneuve-les-Avignon. In the last century, it was a favorite rendezvous for Sunday lunch, when residents of both towns flocked to the restaurants there to eat poulet a la Barthelasse.