Garlic And Chicken Soup Perigord Tourain Recipes

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.

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.