TRUFFLE CHICKEN
Ingredients
100m olive oil
1 chicken cut into 8 pieces
Salt and pepper
200g bacon lardons
200g shallots
1 garlic
500g clean wild mushrooms
50g unsalted butter
500ml home made chicken stock
200ml double cream
1 bunch of tarragon
1 small truffle
Method
Add half the oil to a large hot pan then season the chicken pieces with salt and pepper and fry until deep-golden brown on each side.
Heat a large casserole pan until hot then add two tablespoons of oil.
Fry the lardons, then add the shallots and garlic and cook until coloured.
Transfer the chicken in the casserole.
In the same frying pan, fry the mushrooms in the butter for 3-4 minutes.
Add the stock, cream and tarragon.
Season to taste with salt and freshly ground black pepper.
Pour the sauce over the chicken and simmer for 20 minutes.
Pile the chicken in a serving bowl, cover in sauce.
Shave over the truffle and serve.
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