Truffled Braised Chicken (Chicken Demi-Deuil)

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


  • 2 medium carrots, peeled
  • 2 medium zucchini
  • Two 2-½-lb.chickens
  • ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
  • Kosher salt
  • 2 oz. fresh or flash-frozen black truffles (1 or 2 truffles)
  • Freshly ground black pepper
  • + 7 more ingredients
    • 4 oz. haricots verts (about 1-½ cups), ends trimmed
    • 2 large leeks (white parts only)
    • 2 Tbs. Madeira; more as needed
    • 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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