Truffled Poularde

Pearly flesh that falls off the fork, marked by black truffle slices visible under the thin skin. The cream sauce is smooth and coats the poultry perfectly.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Hard
• Calories: 846
• Protein: 101 g
• Carbs: 12 g
• Fat: 40 g

Ingredients

• 1 piece Free-range chicken ( cleaned )
• 250 ml Dry white wine ( for the broth )
• 250 ml Cream ( thick )
• 40 g Minimum butter sweet ( cold, diced )
• 2 piece Carrot ( peeled )
• 1 piece Leek ( washed )
• 1 piece Onion ( studded with a clove )
• 1 piece Apium graveolens ( cut into chunks )
• 1 piece Bouquet garni
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 40 g Black Truffle ( brushed and thinly sliced )

Instructions

1. Preparing the poultry

   Gently loosen the chicken skin with your fingers, without tearing it. Slip the truffle slices between the flesh and the skin, mainly over the breast meat.

2. Starting the broth

   In a large pot, place the poultry, carrots, leek, onion, and celery. Cover with water, add the white wine, bouquet garni, and salt. Bring to a simmer.

3. Slow poaching

   Let simmer gently for 1 hour and 15 minutes. The meat should remain tender. Skim regularly to keep the broth clear.

4. Reducing the sauce

   Take 500ml of the cooking broth. Reduce it by half in a saucepan until the flavors concentrate. Add the cream and let thicken until the sauce coats the back of a spoon.

5. Finishing

   Whisk cold butter into the sauce. Adjust seasoning with pepper. Carve the poularde and serve coated with the hot sauce.

Chef's tips

• To insert the truffles, use the handle of a spoon to loosen the skin without making holes.
• The broth should never boil vigorously, otherwise the meat will toughen.
• If you have truffle juice, add it to the sauce at the last moment.

Storage

Keeps for 2 days in the fridge. Reheat gently in a saucepan to prevent the sauce from splitting.