Truffled Braised Chicken (Chicken Demi-Deuil)

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


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

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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