Chicken With Black Truffles Sauce Recipes

Steps:

• For the sauce: Clean, peel and dice the black truffles and set aside. In a small nonstick pan, heat the butter until it melts, add the sliced black truffles and braise in the butter for about 10 minutes. Add the brandy and let the alcohol burn off. Mix the Madiera with the cornstarch to thicken, then add to the sauce until fully incorporated. Set aside.
• For the chicken: Heat the oven to 375 degrees. Season the chicken breast generously with the kosher salt on both sides. In a large oven proof sauté pan, heat the butter until melted. Add the seasoned chicken breasts, skin side down, and cook until slightly browned. Place the pan in the preheated oven and cook for an additional 8 minutes, or until the meat is cooked thoroughly; set aside the chicken on a separate plate. Using the same sauté pan, add the chopped shallots and cook until fragrant, about 1 minute. Add the sliced asparagus and mushrooms and sauté until crisp-tender. Add the heavy cream, season with salt and pepper. To serve: Placed the sautéed vegetables in the middle of the dish, place chicken skin side up on the top vegetables. Pour the sauce around the vegetables and serve. Serves 4

Steps:

• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

Steps:

• Preheat the oven to 350 degrees F.
• Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
• Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
• Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
• Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
• Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
• Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

Steps:

• Chicken with Truffles, Wild Mushrooms and Potatoes
• Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil. Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauce into medium saucepan. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper. Place thyme and garlic in cavity. Run fingers between skin and meat on breast to loosen. Arrange truffle slices under skin or spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan.
• Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper. Spoon mixture around chicken. Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas into vegetable mixture; stir to heat through.
• Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle oil, then butter and whisk just until butter melts. Season with salt and pepper. Spoon vegetables onto plates. Serve with chicken and sauce.
• *Black truffles and black truffle sauce are available at specialty foods stores.
• **Available at Italian markets, specialty foods stores and some supermarkets.

Steps:

• Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
• Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.

Steps:

• Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub ¼ tbsp butter between the skin and flesh on each leg. Carefully put half of the truffle discs on top of the butter, or smear on some truffle paste and smooth back the skin. Season the skin, then set aside in the fridge.
• Heat the double cream and stock together with the garlic cloves, remaining truffle, bay and sage then, once simmering, set aside to infuse for 30 mins.
• Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning, then strain over the infused cream and stock mixture. Sprinkle over the parseman and scatter over the remaining sage leaves. Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through. Allow to rest for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.