Truffled Braised Chicken (Chicken Demi-Deuil)

Truffled Braised Chicken (Chicken Demi-Deuil)
Photo by Maria Robledos


  • ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
  • 2 medium carrots, peeled
  • Kosher salt
  • 2 oz. fresh or flash-frozen black truffles (1 or 2 truffles)
  • Freshly ground black pepper
  • 4 oz. haricots verts (about 1-½ cups), ends trimmed
  • 2 large leeks (white parts only)
  • + 7 more ingredients
    • 2 Tbs. Madeira; more as needed
    • 2 medium zucchini
    • Two 2-½-lb.chickens
    • 8 cups chicken stock
    • ½ tsp. freshly squeezed lemon juice; more as needed
    • 2 Tbs. unsalted butter, softened at room temperature
    • One 7-oz. can black truffle juice

Slice the truffle very thinly using a mandoline or a very sharp, thin-bladed knife and a steady hand. Put the slices in a small bowl, add the Madeira, and let soak briefly to moisten the truffles (making it easier to slide them under the chicken skin and giving them some Madeira flavor). Strain t...

View full recipe at Fine Cooking


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