This amazing recipe couples the tenderness of chicken with a velvety truffle cream sauce. Whether your idea of fine dining is decadently devilish or simply sophisticated, this recipe is the one pick to suit all tastes. Chicken paired with truffles is already a one-of-a-kind combo and when prepared carefully, this recipe will be synonymous to creating magic. Taking the joy of cooking to the next level, this recipe is your chance of giving your guests something to praise you for. This recipe adds a new twist to chicken with the unique and distinctive taste of truffles.
This recipe serves 6. The cooking time is 30 minutes and the preparation time is 10 minutes.
Chicken (in 8 pieces) 1
White Onions (quartered and peeled) 4
Dry wine 2 bottles
Sprigs parsley 4
Sprigs thyme 2
Bay leaf 1
Waxy potatoes (quartered and peeled) 3 medium
Carrots (trimmed and peeled) 3 medium
Leeks (trimmed and washed) 3 medium
Pearl onions 12
Butter 2 tablespoons
Flour 2 tablespoons
Heavy cream ½ cup
Parsley (chopped) A bunch
Black truffles 1 medium
Nutmeg (freshly grated) A pinch
Take a large pot and put the chicken in it. Add wine, two pinches of salt and white onions to it. Pour cold water and cover. Increase heat until the mixture starts boiling. Remember to skim any foam that appears on the surface. Add thyme, parsley sprigs, and bay leaf and poach while keeping the pot covered partially. Make sure that the chicken is cooked through. This will take around 40-50 minutes. Transfer the chicken to a warm platter. Wrap the chicken in foil and keep it in the oven. Set it to the lowest setting. Remove the veggies from the stock formed and discard them.
Add carrots, pearl onions, leeks and potatoes to the pot that has the stock. Increase heat and bring the mixture to a simmer. Cook until the veggies are tender. This will take around half an hour or less. Transfer vegetables from the pot to the platter with the chicken. Keep it covered with foil so that it stays warm. Keep the stock warm by cooking it continuously over heat.
Now take another saucepan. Put it over a medium heat and add butter so that it melts. Next put a little flour in the pan. Cook for two minutes. Mix 1 ½ cup of stock while keeping the rest aside so that it can be put to use later on. Add parsley and cream to it. Bring the mixture to a simmer while whisking it continuously. Continue until the sauce is thick. This will take about three to five minutes. Take a box grater with large holes and grate truffles over it. Add the truffle gratings to the sauce. Next is the addition of nutmeg. Season it with salt to taste. Now take the chicken and veggies and divide them equally among six plates. Spoon out sauce generously over the veggies and chicken on each plate. For garnishing, put a rosemary sprig on top.