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Chicken with Truffles    HT  MC  French  90mins


French Name: Volaille Demi-Deuil


Serves 4    Hot  Poultry  Vegetables Main Course  Gluten Wheat Dairy free  Eggless  France  Europe



1 Large oven-ready Chicken

1 Truffle (about the size of a small walnut), very thinly sliced

4 Carrots, halved lengthways

4 Leeks, thickly sliced and well cleaned

about 1.8L/60fl.oz. Fresh Chicken Stock 




1. Loosen the chicken skin on the breast and thighs very gently being careful not to tear or puncture the skin.


2. Insert the truffle slices under the skin along each breast and over each thigh.


3. Wrap the chicken in a large piece of muslin, securing the loose ends of the muslin under the wings and thighs. Hold in place with kitchen string.


4. Place the chicken and vegetables in a large saucepan and pour over enough stock to just cover the chicken.


5. Bring to the boil, then reduce the heat, cover and simmer gently for 60 minutes.


6. Remove from the heat and set aside, still covered, for 15 minutes.


7.  To serve - remove the chicken from the pan and remove the muslin. Place on a warmed serving platter surrounded by the vegetables.


Traditionally served with Dijon mustard (check ingredients) and Cornichons.




More Chicken Recipes  |  General Prep & Cooking Times   |  More French Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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