Chicken Perigord Style Recipes

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

Steps:

• Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
• Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness.
• Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Steps:

• In skillet over medium heat in 6 tbsp. Butter cook chicken pieces a few at a time until browned on all sides. Set aside chicken. In drippings add remaining 2 Tbsp butter and cook mushrooms until golden (5 minutes). Remove mushrooms with slotted spoon. Into drippings add flour and salt until blended. Gradually add in chicken broth and half and half stirring constantly until mixture is thickened. Place chicken and mushrooms in skillet, reduce heat to low, cover and simmer about 20 minutes.

Steps:

• About 1 hour before serving:.
• Melt 6 tablespoons butter or margarine in 12
• inch skillet or dutch oven over medium-high heat. Add chicken, a few pieces at a time, and cook until browned on all sides. Remove from pan.
• In hot remaining 2 tablespoons butter or margarine, cook mushrooms until the mushrooms are golden.
• This will take about 5 minutes.
• With slotted spoon, remove mushrooms to small bowl.
• Into drippings, over medium heat, stir flour and salt until blended.
• Gradually stir in chicken broth and half & half and cook, stirring constantly, until mixture is thickened.
• Place chicken and mushrooms in sauce.
• Reduce heat to low, cover and simmer for 25 minutes or until chicken is fork-tender.

Steps:

• Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup.
• Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
• Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
• Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
• Blend the vinegar and egg yolks in the wine glass with a little spoon, and pour this into the soup pot, stirring. This further thickens the soup.
• Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
• Now, take a fork and fork through the egg whites in the bowl. Pour the whites into the soup pot, stirring. The whites cook in the liquid.
• Add salt and pepper to the pot.
• Ladle the soup into soup bowls into which the diners have put a slice or two of bread. Be sure everyone gets some egg white as you ladle up the soup.