Truffled Braised Chicken (Chicken Demi-Deuil)

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


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

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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