Chicken Perigord Style Food

CHICKEN PERIGORD RECIPE

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.

CHICKEN PERIGORD-STYLE

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.

ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES

Steps:

• Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
• Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
• Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
• Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
• Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
• To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.

TOURAIN DU PERIGORD - GARLIC SOUP FROM THE PERIGORD

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.