CHICKEN PERIGORD RECIPE
Provided by Toothfairy90
Number Of Ingredients 7
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.
PERUVIAN CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 12
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.
FILET OF BEEF WITH SAUCE PERIGOURDINE
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.
PERI PERI CHICKEN FEAST RECIPE BY TASTY
Here's what you need: chicken, olive oil, white vinegar, bird-eye chillis, garlic, medium onions, dried oregano, paprika, sugar, salt, pepper, roasted pepper, lemon, chip, smoked paprika, chili powder, garlic powder, white pepper, salt, mayonnaise, hummus
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 21
Steps:
- Remove the chicken's backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
- Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
- Cover and marinate in the fridge for at least 3 hours or overnight.
- Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
- Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
- Use as a dip for your chicken or mix some into mayonnaise or hummus!
- To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
- Enjoy!
PERI PERI AFRICAN CHICKEN
This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!
Provided by UKNO1CHEF
Categories World Cuisine Recipes African
Time 3h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
CHICKEN PERIGORD-STYLE
This is a good recipe to use when you're having guests. You can serve it with mashed potatoes or noodles. I usually serve it with noodles and seldom have leftovers. From the Good Housekeeping Cookbook.
Provided by Julie in TX
Categories Chicken Breast
Time 50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 409.2, Fat 18.5, SaturatedFat 9, Cholesterol 182.9, Sodium 611.2, Carbohydrate 5.3, Fiber 0.4, Sugar 0.7, Protein 52.8
TOURAIN DU PERIGORD - GARLIC SOUP FROM THE PERIGORD
This soup warms you to your core! Use a thick grained white bread, nothing too fluffy. A variation of this soup is to cook a bowl full of sorrel with the garlic, and proceed with the rest of the directions. (BTW - this soup is also used to prevent hangovers!)
Provided by Mme M
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 117.3, Sodium 940.3, Carbohydrate 56, Fiber 2.6, Sugar 5, Protein 11.8
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