Chicken with White Truffle
Chicken with White Truffle from Lenny Carr-Roberts! Serve with buttery mash paired with wild mushrooms and a creamy tarragon sauce! For a more budget friendly version make it without the truffle.
Ingredients
- 2 Skin on, bone in chicken breast
- Fresh White truffle
- 250g salted butter
- 4 large white potatoes (Maris Piper)
- 2 banana shallots diced
- Sprig of thyme
- 3 cloves garlic crushed
- 250ml double cream
- 175ml white wine
- 75ml white wine vinegar
- Small bunch tarragon
- 6 white peppercorns
- 300ml chicken stock
- 100g trimmed mixed wild mushrooms (Ceps, Morrels, Girolles)
- Finley chopped chives
- Sorrel leaves for garnish
Method
Place potatoes in a 180 degree celsius oven for 1 hour until tender, remove, allow to cool for 10 mins , slice in half and pass through a drum sieve. Add to pan, add 100g butter, ground white pepper, salt, 50ml double cream and mix until smooth, keep warm.
Run your finger under the skin of the chicken breast to create a pocket the length of the fillet. Slice white truffle In to 6 1mm slices and feed under the skins of the chicken breasts, also add a little sliced butter next to the truffle. Leave in fridge uncovered to set for 1 hour.
Add vegetable oil to a pan, add chicken skin side down on med to high heat, cook until skin is golden, turn, add butter, thyme, 1 crushed garlic clove, baste chicken for a few minutes then place in a preheated 200 degree oven for 9mins. Remove, baste, and rest for a minimum 9 minutes. In the same pan, add the mushrooms and sautee for 2-3 mins until cooked, drain and keep warm.
To make the sauce
Add shallots, white wine and vinegar to pan, with garlic cloves, tarragon, crushed white peppercorns, reduce by half. Add cream, reduce by half, add chicken stock reduce by half. Then turn heat down, add the remaining chilled butter and whisk until incorporated. Pass sauce and keep warm.
Place warm mash in center of warm bowl, slice the chicken place on mash. Drizzle sauce around the mash, not on the chicken. Add mushrooms around the sauce, add slices of white truffle, sorrel leaves and crispy tarragon leaves.
Ingredients
- 2 Skin on, bone in chicken breast
- Fresh White truffle
- 250g salted butter
- 4 large white potatoes (Maris Piper)
- 2 banana shallots diced
- Sprig of thyme
- 3 cloves garlic crushed
- 250ml double cream
- 175ml white wine
- 75ml white wine vinegar
- Small bunch tarragon
- 6 white peppercorns
- 300ml chicken stock
- 100g trimmed mixed wild mushrooms (Ceps, Morrels, Girolles)
- Finley chopped chives
- Sorrel leaves for garnish
Method
Place potatoes in a 180 degree celsius oven for 1 hour until tender, remove, allow to cool for 10 mins , slice in half and pass through a drum sieve. Add to pan, add 100g butter, ground white pepper, salt, 50ml double cream and mix until smooth, keep warm.
Run your finger under the skin of the chicken breast to create a pocket the length of the fillet. Slice white truffle In to 6 1mm slices and feed under the skins of the chicken breasts, also add a little sliced butter next to the truffle. Leave in fridge uncovered to set for 1 hour.
Add vegetable oil to a pan, add chicken skin side down on med to high heat, cook until skin is golden, turn, add butter, thyme, 1 crushed garlic clove, baste chicken for a few minutes then place in a preheated 200 degree oven for 9mins. Remove, baste, and rest for a minimum 9 minutes. In the same pan, add the mushrooms and sautee for 2-3 mins until cooked, drain and keep warm.
To make the sauce
Add shallots, white wine and vinegar to pan, with garlic cloves, tarragon, crushed white peppercorns, reduce by half. Add cream, reduce by half, add chicken stock reduce by half. Then turn heat down, add the remaining chilled butter and whisk until incorporated. Pass sauce and keep warm.
Place warm mash in center of warm bowl, slice the chicken place on mash. Drizzle sauce around the mash, not on the chicken. Add mushrooms around the sauce, add slices of white truffle, sorrel leaves and crispy tarragon leaves.
