Truffled Braised Chicken (Chicken Demi-Deuil)

Ingredients

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

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