Truffled Braised Chicken (Chicken Demi-Deuil)

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

Ingredients

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

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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