Recipes
Truffled Poultry with Gentle Cooking and a Short Jus
For four people, divide 30 g of truffle between the sauce and the final slices. Cook the poultry breasts through, then add the truffle when finishing the dish.
Written by the La Truffe française teamUpdated on
La Truffe française · Serves 4 · 55 minutes · 30 g truffle
Updated
The topic guide : Cooking and storage
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.
Divide the truffle between sauce and finishing
The recipe divides 30 g between sauce and finishing slices, or 7.5 g per diner for four. Weigh both portions before starting. For six, allow 45 g total and scale the other ingredients. Poultry cooking time depends on the pieces: the stated 55 minutes is an indicative preparation time, not a doneness check by itself.
Cook the poultry, then add the aroma
Golden skin and the recipe’s indicative 55 minutes do not establish doneness. For poultry pieces, Health Canada gives 74°C at the centre, checked with a food thermometer. Check each breast at its thickest point. Then finish the sauce and truffle off the heat, using clean utensils that have not touched raw meat.
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