Truffled Braised Chicken (Chicken Demi-Deuil)

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network