Truffled Braised Chicken (Chicken Demi-Deuil)

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


  • One 7-oz. can black truffle juice
  • 2 Tbs. unsalted butter, softened at room temperature
  • ½ tsp. freshly squeezed lemon juice; more as needed
  • 8 cups chicken stock
  • Two 2-½-lb.chickens
  • 2 medium zucchini
  • 2 Tbs. Madeira; more as needed
  • + 7 more ingredients
    • 2 large leeks (white parts only)
    • 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 oz. fresh or flash-frozen black truffles (1 or 2 truffles)
    • Kosher salt
    • 2 medium carrots, peeled

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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