Truffled Braised Chicken (Chicken Demi-Deuil)

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


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

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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