Truffled Braised Chicken (Chicken Demi-Deuil)

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


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