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Poulet Foret aux Truffes @CocoaandLavender

Poulet Forêt aux Truffe

Succulent chicken cooked in rich deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 3 tablespoons olive oil
  • 3 tablespoons Butter divided
  • 4 large chicken thighs with skin and bone
  • salt and freshly ground black pepper
  • 4 ounces salt pork
  • 6 ounces Shallots
  • 8 ounces wild mushrooms** I used chanterelles and cremini
  • 1/4 cup Madeira
  • 1 cup prepared chicken demiglace
  • 1/3 cup heavy cream (35%)
  • 1/4 cup fresh tarragon leaves 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 demiglace, and set aside, keeping 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 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 butter.
  • Fry the mushrooms for about 3 minutes.
  • Add the Madeira and flambé.
  • Add the demiglace, 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 in sauce and garnish with truffle shavings.
  • If you aren't using the truffle, sprinkle with additional tarragon or parsley.
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