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!