Truffled Braised Chicken (Chicken Demi-Deuil)

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


  • Freshly ground black pepper
  • Kosher salt
  • One 7-oz. can black truffle juice
  • Two 2-½-lb.chickens
  • 2 Tbs. unsalted butter, softened at room temperature
  • 8 cups chicken stock
  • 2 oz. fresh or flash-frozen black truffles (1 or 2 truffles)
  • + 7 more ingredients
    • 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)
    • 2 medium zucchini
    • 2 Tbs. Madeira; more as needed
    • 2 medium carrots, peeled

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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