Chicken With Truffles And Champagne Sauce Recipes

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:

• For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.
• For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
• For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste.

Steps:

• For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
• Preheat the oven at 350 degrees F.
• In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
• For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
• Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
• Preheat the oven at 350 degrees F.
• Cut the artichokes in half.
• In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

Steps:

• Sprinkle the chicken pieces with salt and pepper. Dredge the pieces in flour and shake off excess.
• Cut each carrot into 2-inch lengths. Cut each length into 1/8 inch-thick slices. Stack the slices and cut them into1/8 inch thick slivers (julienne). There should be about one and a half cups. Set aside.
• Cut the green beans and celery into 2-inch lengths. Cut each length into julienne slivers. There should be about a cup of green beans and slightly less than a cup of celery. Set aside.
• Heat the butter and oil in a heavy skillet large enough to accommodate the chicken in one layer. When the fat is quite hot add the chicken pieces, skin side down, and cook about three minutes over moderately low heat. Turn and cook the second side about two minutes. Remove the pieces to a serving dish. Pour off all but one tablespoon of the fat. Add the shallots and cook briefly, stirring.
• Return the chicken pieces to the skillet and add the champagne. Add the chicken broth and bring to a boil. Partly cover and let simmer about 15 minutes.
• Have ready a basin of ice water to add the vegetables to when they are cooked.
• Meanwhile, bring a large quantity of water to a boil. Put the carrots in a sieve and add them in the sieve into the boiling water. Let cook about two and a half minutes. Remove them in the sieve and add them to the ice water. Drain.
• Repeat with the celery, letting it cook about one and a half minutes. Chill and drain.
• Repeat with the green beans, letting them cook about two minutes. Chill and drain.
• Remove the chicken pieces to a warm serving dish. Cover closely with foil.
• Cook the sauce down over high heat until reduced to about three-quarters of a cup. Add the cream and bring to a simmer.
• Combine the egg yolks and water in a heavy saucepan. Place the pan on a heatproof pad such as a double metal Flame Tamer and heat the yolk mixture until tripled in volume and thickened like a foamy, rich custard or sabayon. Do not overcook or the yolks will scramble. The cooking without boiling should take about 10 minutes.
• Add the vegetables to the cream sauce. Pour the sauce over the chicken and serve.

Steps:

• Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
• Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
• Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
• Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
• Transfer breasts to warm serving dish.
• SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
• If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
• Serve on heated plates.

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