Truffled Braised Chicken (Chicken Demi-Deuil)

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


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

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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