Chicken Perigord Recipes

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.

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.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

PERNOD CHICKEN

Steps:

• Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
• Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
• Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
• Lower the heat and add the cream - do not boil after adding cream or it might split.
• Pour sauce over chicken and serve.

CHICKEN PAILLARD

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.

CHICKEN PERLOO

Steps:

• Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
• Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
• Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
• Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.