Chicken with Truffles and Champagne Sauce

Chicken with Truffles and Champagne Sauce
Photo by Noel Barnhurst

Ingredients

  • 1 small black truffle
  • 3 large egg yolks
  • 2 cups Champagne or sparkling white wine
  • 2 cups celery root
  • ½ cup all purpose flour
  • 1 bay leaf
  • 8 ounces green beans
  • + 5 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • ½ cup shallots
    • 1 3 3/4-pound chicken
    • 1 ¼ cups carrots
    • 1 ½ tablespoons unsalted butter

Whisk flour, salt, and pepper in shallow bowl. Coat chicken pieces in seasoned flour; transfer to rack. Let stand 15 minutes. Coat with flour again; return to rack. Melt butter with oil in heavy large skillet over medium heat. Working in batches, add chicken and sauté until brown, about 5 minutes...

View full recipe at Epicurious

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