Forest truffle chicken
Method
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Add half the oil to a large hot pan.
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Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.
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Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.
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Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.
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Pour the sauce over the chicken and simmer for 15-20 minutes.
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To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.
Ingredients
- 100ml/3½fl oz rapeseed oil
- 1 large chicken, jointed into 8 pieces
- salt and black pepper
- 200g/7oz bacon lardons
- 200g/7oz shallots, peeled and cut in half lengthways
- 1 garlic bulb, cut in half horizontally
- 500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned
- 50g/1¾oz butter
- 50ml/2fl oz madeira
- 500ml/18fl oz dark chicken stock
- 200ml/7fl oz double cream
- 1 bunch fresh tarragon
- 1 small truffle
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