Recipe for Chicken and Truffles
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteIf you are a fan of David’s, as we are here at Perfectly Provence, his recipes and journeys to the “end plate” are as exciting to follow as they are to eat. This gastronomic pilgrimage began with research that brought David to James Martin’s “Forest Chicken” recipe, and from his idea, today’s recipe was born! Read more about his delicious expedition…
Poulet Forêt aux Truffe
Succulent chicken cooked in rich, deep-flavoured Madeira wine, mushrooms, and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.
Ingredients
- 3 tbsp olive oil
- 3 tbsp butter divided
- 4 large chicken thighs (bone-in, skin-on)
- salt and freshly ground black pepper
- 4 oz salted pork (petit salé)
- 6 oz shallot(s)
- 8 oz wild mushrooms I used chanterelles and cremini
- 1/4 cup Madeira wine
- 1 cup prepared demi-glace chicken
- 1/3 cup heavy cream (35%)
- 1/4 cup fresh tarragon loosely packed
- 1 small summer truffle about 1/2 ounce
Instructions
Prep Work:
- Trim the thighs of excess fat and skin.
- Remove the rind from the salt pork, and cut into 1/2-inch by 1/2-inch by 1-inch batons/lardons.
- Peel the shallots, keeping the root end intact; cut them in half lengthwise or in quarters if very large.
- Clean the mushrooms with a mushroom brush.
- Quarter the cremini. Leave the chanterelles whole, unless very large, in which case cut them into quarters, as well.
- Prepare the chicken demi-glace and set it aside, keeping it warm.
Recipe Instructions:
- Add 2 tablespoons oil and 1 1/2 tablespoons butter to a large frying pan over medium-high heat.
- Season the trimmed chicken pieces very well with salt and pepper.
- Add to the pan, skin side down, and fry until deep golden brown; turn and repeat on the non-skin side.
- Heat a heavy-bottomed Dutch oven over medium-high heat, then add 1 tablespoon of oil.
- Fry the salt pork lardons until they have rendered their fat and are crisp.
- Then add the shallots and cook until golden.
- Transfer the chicken from the frying pan to the Dutch oven with the lardons and shallots, and continue cooking over medium heat.
- Pour off most of the drippings from the frying pan, return it to the heat, and add the remaining 1 1/2 tablespoons of butter.
- Fry the mushrooms for about 3 minutes.
- Add the Madeira wine and flambé.
- Add the demi-glace, cream, and tarragon, and mix well.
- Cook until it begins to bubble and form a sauce.
- Pour the mushroom sauce over the chicken and simmer, partially covered, for 20-25 minutes.
- To serve, pile the chicken in a serving bowl, cover it in sauce, and garnish it with truffle shavings.
- If you aren't using the truffle, sprinkle with additional tarragon or parsley.
Tried this recipe?Let us know how it was!
Terrific Truffle Recipes
Black Truffle Scrambled Eggs (Brouillade aux Truffes)
The hardest part of this recipe might be getting your hands on some fresh black truffles. Sophie used the traditional bain-marie method for super creamy and fluffy scrambled eggs.
Check out this recipe
Risotto with Black Truffles
Risotto is a terrific dinner party dish, easy to prepare in front of your guests while they drink a cocktail.
Check out this recipe
Chocolate-Lavender Truffles
A tasteful dessert that comes from Okanagan Lavender & Herb Farm. A high-quality product that tastes amazing and is easy to make!
Check out this recipeFrom Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Coq au Vin Rosé from At Home in Provence
October 27, 2025
At Home in Provence by Jeany Cronk is a beautifully curated cookbook blending personal stories and cultural insights that capture her family’s journey from London to Provence to create a life around winemaking. Rich with photographs and local charm, it’s an inspiring read for anyone drawn to Provençal living. The recipes in the book focus …
Easy Chicken Casserole with a Provencal Twist
October 13, 2016
This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet - Chicken Casserole is an easy recipe.…
Roasted Chicken Ottolenghi Style with Fennel and Clementines
January 17, 2018
When I was growing up, I didn’t know that our style of serving meals growing up had a name. I know it as family style now but then, it was just how Mom and Dad did it. It wasn’t necessarily a daily thing, but I know it was served that way every Sunday evening. This …
Delicious Paella Recipe Served With a Rosé from Bandol in Provence
August 30, 2024
Playing around with this recipe for paella (Arroz con Pollo) took me years to perfect. Paella is a Spanish dish from the Valencian Community but is often found in Provencal markets. The exact ingredients are up to the chef, but this version was inspired by Jacques Pépin’s Arroz con Pollo, and his recipe called for …