Truffled Poularde with Cream Sauce

Tender white meat infused with the earthy scent of truffles beneath a supple skin. The ivory sauce is smooth, glossy, and coats the meat perfectly.

• Prep time: 40 min
• Cook time: 75 min
• Difficulty: Hard
• Calories: 665
• Protein: 48 g
• Carbs: 7 g
• Fat: 43 g

Ingredients

• 0.7 piece Chicken thigh ( whole gutted fat hen )
• 33.3 g Minimum butter sweet ( cold )
• 100 ml Dry white wine ( good quality )
• 166.7 ml Cream ( heavy )
• 0.7 piece Onion ( sliced )
• 1.3 piece Carrot ( diced )
• 0.7 piece Leek ( white part only, sliced )
• 0.7 piece Bouquet garni
• 0.7 pinch Gray sea salt
• 0.7 pinch Black peppercorns ( crushed )
• 26.7 g Black Truffle ( brushed and cut into thin slices )

Instructions

1. Truffling under the skin

   Gently loosen the chicken skin with your fingers starting from the neck. Slide truffle slices between the meat and skin, laying them flat over the breasts and thighs.

2. Browning and aromatics

   In a heavy pot, heat butter until foaming. Brown the poultry on all sides without burning the butter. Add diced onion, carrot, and leek.

3. Braising

   Deglaze with dry white wine. Add the bouquet garni, salt, and peppercorns. Cover and simmer on low heat. The meat should feel yielding when pressed.

4. Finishing the sauce

   Remove the poultry. Pour cream into the pot and reduce over high heat until the sauce coats the back of a spoon. Adjust seasoning.

Chef's tips

• Prepare the bird 24 hours in advance so the truffle aroma migrates deep into the meat.
• Do not boil the sauce violently after adding the cream to maintain a silky texture.

Storage

Keep refrigerated for 2 days. Reheat gently covered to avoid drying out the breast meat.