Truffled Braised Chicken (Chicken Demi-Deuil)

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


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