Truffled Braised Chicken (Chicken Demi-Deuil)

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


  • 2 medium carrots, peeled
  • Two 2-½-lb.chickens
  • Freshly ground black pepper
  • 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
  • + 7 more ingredients
    • ½ tsp. freshly squeezed lemon juice; more as needed
    • ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
    • 2 Tbs. Madeira; more as needed
    • 8 cups chicken stock
    • 4 oz. haricots verts (about 1-½ cups), ends trimmed
    • One 7-oz. can black truffle juice
    • 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


Best Wine Deals

See More Deals

Snooth Media Network