POULET BONNE FEMME

Chicken Bonne Femme
Makes 4 to 6 servings

1 fryer chicken, cut in 10 pieces (have your butcher cut the breasts in half
Salt, pepper and granulated garlic
Vegetable oil for frying
2 large Idaho potatoes, unpeeled, cut into 1/8^th-inch slices, preferably on a mandolin
Persillade (recipe follows)Dry chicken thoroughly, then season liberally with salt, pepper and granulated garlic.

Add 2-1/2 inches oil to a large, heavy skillet, preferably cast iron. Heat oil until smoking. Carefully add chicken pieces. Just as the chicken begins to color, add potatoes and cook until chicken and potatoes are golden, about 15 minutes, turning and moving as necessary. With a spotted spoon, remove chicken and potatoes from oil and drain on paper towels. Season potatoes with salt and pepper.

Immediately arrange chicken and potatoes on a plate and sprinkle Persillade generously on top. Serve at once.

Persillade
Makes about 1 cup

1 large bunch flat-leaf parsley, leaves only (no stems)
3 heads (about 40 cloves) fresh garlic, peeled

Place parsley and garlic in a food processor. With the pulse button, chop mixture until fully blended, but do not puree. Cover and store in the refrigerate up to 5 days.