Recipes
Truffled Poultry with Gentle Cooking and a Short Jus
Golden poultry, a reduced jus and truffle added at the end: a precise celebration recipe without overcooking.
La Truffe française · Serves 4 · 55 minutes · 30 g truffle
Ingredients
- 4 free-range chicken breasts, skin on
- 30 g Tuber melanosporum
- 200 ml lightly salted chicken stock
- 100 ml double cream
- 30 g unsalted butter
- 1 shallot, salt and pepper
Method
- Brown the chicken skin-side down in a sauté pan with half the butter. Turn, cover and finish gently over low heat.
- Set the chicken aside. Soften the shallot in the same pan, add the stock and reduce by half. Add the cream and allow it to thicken gently.
- Off the heat, add the remaining butter and half the finely chopped truffle. Adjust the seasoning.
- Spoon the sauce over the chicken and finish with the remaining truffle slices just before serving.