Truffled Braised Chicken (Chicken Demi-Deuil)

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


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


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