How To make Breast Of Chicken Perigourdine
4 Chicken Breasts, boned and
-skinned (can substitute -pheasant, grouse or any -game bird) 1/2 c Butter or Margarine
1 sm Mushrooms, can or 1 c fresh
1/4 ts Salt
1/3 c Flour
1 lg Chicken Broth, can
1 sm Cream, can, light
In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken. Stir salt and flour into drippings until blended. If too stiff, add 2 more T butter. Stir in broth and cream. Cook until thickened and smooth.
How To make Breast Of Chicken Perigourdine's Videos
Perigord Black Truffle with Fried Eggs and exotic free range chickens.
A Black Truffle and fried egg recipe, the ultimate dish and the simplest. See the crazy exotic free range chickens that laid the wonderful eggs for the amazing tasting Perigord black truffles to be shaved onto. If only youtube supported smellie-vision!
Southern Fried Chicken with an Indulgent Truffle Topping.
SOUTHERN FRIED CHICKEN
1 Goosgnargh Chicken or Free Range Chicken cut for saut'e into 8 pieces.
200ml Sunflower Oil
Spice Ingredients, (don't worry if you haven't all the ingredients, just substitute with others, it still works):
1 tablespoon Paprika,
½ tablespoon Smoked Paprika
2 teaspoon Onion Salt
1 teaspoon Chilli Powder
½ teaspoon Celery salt
½ teaspoon Dried Sage
1 teaspoon Black Pepper
1 teaspoon Garlic Powder or salt
½ teaspoon Ground allspice
½ teaspoon Ground Oregano
½ teaspoon dried basil
½ teaspoon dried Marjoram
1 tablespoon Golden Granulated sugar
1 tablespoon Sea Salt
Coating Ingredients:
1½ Cups Plain flour.
½ Cup Sourdough crumb or Panko.
1 Egg (beaten)
Method:
Mix and Blitz all the spice ingredients.
Portion the chicken into 8 and put the seasoning directly onto the chicken and leave it in the fridge for a few hours.
Mix some of the spice with the flour, add the crumb and salt to taste.
Place a non stick or good roasting tray in the oven 180-200c with about 200ml of sunflower oil, then pass the chicken through the beaten egg and into the floured crumb and carefully put on a tray or plate.
Remove the tray from the oven with the heated Sunflower Oil, quickly but very carefully place the chicken good side down in the Hot Roasting Tray and place back in the oven. Turn after 10 minutes and they are ready after a further 20-25mins.
Remove the chicken from the oven and place on kitchen Paper then onto a plate, serve with homemade chips and Slaw or salad.
Truffle shavings added if you are treating yourself.
How to Make Black Truffle Risotto, Tips from a Professional Chef...
Hello All this is part 2 to the previous video on how to choose the black truffle. be warned that this is an in depth video and it is pretty lengthly, I wanted to treat it as I was actually in a restaurant training. I truly believe that this could help the younger generation of chef and point them in the right direction!! if you have any questions just let me know in the comments!! Enjoy!
Ingredients:
onion
chives
Black truffle
aborio Rice
butter
salt
white wine
Chicken stock or vegetable stock
parmesan cheese
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Video Chicken Demi Deuil at Chef Mavro restaurant
Chef Mavro prepared his version of Free Range Chicken Demi Deuil with fresh black Perigord truffles tucked under the skin before roasting to a golden brown.
The Only Leg Of Lamb Recipe You’ll Ever Need
Oslo «Canard à la presse»: a l'Aise is the must [2020]
A l'Aise is a new Michelin guide member. Chef and co-owner Ulrik Jepsen, has experience from 1 and 3 Michelin starred restaurants in Norway and abroad. Such as Waterside In, UK. Kokkeriet and Søllerød Kro in Denmark. The desire to travel brought Ulrik and his family to Norway where he has worked as Chef at Engø Gård at Tjøme. Now Ulrik is the co-owner of a l'Aise.
Here, at a l'Aise you can try the best Pressed duck (canard à la presse) of your life.
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