The earthy flavors of truffles when combined with chicken is a welcome treat, especially in winters which is the peak season for black truffles. The juicy pieces of chicken melting in your mouth are nothing short of a sheer delight. The use of sage renders distinctive flavors to the chicken making it a meal that promises to satiate all your cravings. For those who lust after chicken well flavored with creamy sauces, this dish will turn out to be an ideal choice for you.
Whether you want to flaunt your cooking to friends or impress your in-laws, this recipe is just what you need to leave lasting impressions. While there are many other dishes combining chicken and truffles, nothing even comes close to what this remarkable recipe has to offer. When cooked carefully, chicken supreme with truffle and sage is the perfect way to make your guests lick their fingers. All in all, this recipe is taste at its glamorous best.
Read on to discover instructions to prepare the most mouth-watering feast ever.
Recipe
This recipe serves 4. The cooking time is 45 minutes and the preparation time is 10 minutes.
Ingredients
For The Chicken
Ingredients Quantity
Chicken Supremes 4
Sprigs of sage 6
Black Truffle shavings 2 tablespoons
Salt To taste
Pepper To taste
For The Sauce
Ingredients Quantity
Chicken stock 2 cups
Dijon mustard 1 tablespoon
Lemon juice Half of a lemon
Melted butter 1 cup
Salt To taste
Pepper To taste
Instructions
For Making the Chicken
Place chicken on a flat work surface and start loosening the skin. Use your fingers and start at the breasts gradually moving towards the wing. The skin is loosened by gently pushing the fingers between the meat and skin. Take the thin truffle slices and put them under the loosened skin over wings and breasts. Cover chicken with the leaves of sage and press the skin down in place. Use pepper and salt for seasoning. Heat the oven at 350⁰F. Take a large pan and fry the pieces of chicken on the sides with skin. Put the chicken in the oven for 10-15 minutes only.
For Making the Sauce
While the chicken is cooking, make the sauce. Take a saucepan and add chicken stock to it. Cook it until the stock is condensed to half of its original quantity. This will take about 30 minutes. Next, add lemon juice and Dijon mustard to it. Add the melted butter and in case it is in its solid form, melt it over flame. Whisk continuously until the butter is thoroughly emulsified. The mixture is then seasoned with pepper and salt. The sauce is ready. Let it rest at room temperature.
For Serving
In order to serve, take a warmed platter and transfer the chicken to it. Spoon out the sauce on top of the chicken and sides. Take a pan and sauté Jerusalem artichokes. Caramelize them. Serve with these caramelized artichokes on the sides.
Bottom-line, this is your chance of making sure that your efforts to give your guests a feast of a lifetime have paid off tastefully.