Chicken With Truffles is a delightfully aromatic dish of chicken and vegetables, seasoned simply with butter, cream and the magic ingredient — whole truffles. But it is still packed with a crunch from the celery, which brings out the best in any chicken dish.
Chicken with Truffles has been called “the best chicken you will ever eat.”
Chicken with Black Truffles
This recipe yields some of the juiciest white meat chicken you will ever taste. The addition of shaved black truffles makes this dish feel luxurious, yet it is not that difficult to make. With this recipe, you can wow your friends/family/date without having to work too hard.
By poaching the chicken inside a resealable plastic bag at a very specific temperature (between 145 and 155 F), you are effectively creating a homemade “sous vide.” The chicken stays moist and juicy without ever overcooking. When the chicken is done poaching, it gets seared in butter until the skin is crispy, and then bathed in a quick pan sauce of white wine, chicken stock, and more shaved black truffles.
- Test Kitchen-Approved
- MAKES2 chicken breasts
Ingredients send grocery list
- 1 small fresh black truffle
- 2 boneless chicken breasts, skin on
- 1 gallon size plastic resealable storage bag
- 2 cups whole milk
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons butter, divided
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- Place the chicken breasts skin side up on a cutting board. Use your fingers to gently pry the skin away from the breasts, making sure to keep the skin attached to the breasts. You simply want to create a small pocket of space between the skin and the breast meat.
- Using a mandolin or truffle shaver, shave half of your truffle into very thin disks. Place these disks underneath the skin of the chicken. The skin of the chicken should hold the truffles in place.
- Season the flesh side of the chicken breasts with salt, then place the chicken inside the gallon size bag. Add the milk, thyme, and bay leaves to the bag. Let the chicken marinate overnight, or for at least 4 hours.
- Set a large pot of water over medium heat. Use a thermometer to monitor the temperature of the water. When the temperature of the water is between 170 and 180 F, place the sealed bag of chicken inside the pot of water. Try to get rid of any large pockets of air inside the bag before adding to the pot.
- Continue to monitor the temperature of the water. Now that you have added the chicken, you want the temperature to stay between 145 and 155 F. Adjust the heat as necessary to achieve this temperature. Let the chicken cook for 1 hour.
- After 1 hour, remove the bag from the water. Remove the chicken from the bag, pat it dry with a towel, and let it rest momentarily on a large plate. Discard the bag along with everything inside of it. Set a skillet over medium heat, and add 1 tablespoon of butter. When the butter is melted and beginning to sizzle, add the chicken skin side down. Let the chicken cook for 3-4 minutes. Use tongs to lift the chicken and check if the skin has browned nicely. When the skin looks brown and crispy, flip the chicken and cook the flesh side for 3-4 minutes. Remove the chicken from the skillet.
- Deglaze the skillet with white wine. When the wine has reduced by at least half, add the stock. When the contents of the skillet have again reduced by at least half, add the remaining 1 tablespoon of butter and whisk to incorporate. Season the sauce lightly with salt, taste, and adjust with more salt as necessary. Add the chicken back into the skillet. Shave the remaining half of the black truffle over the top of the chicken and into the sauce. Serve and enjoy.
Black Truffle Roasted Chicken
Here’s a luxurious twist on a simple roast chicken. Our black truffle butter and fresh black truffle slices are layered under the skin creating an ultra-juicy bird that’s full of truffle flavor.
- 1 Green Circle Chicken, about 3lbs
- 5 tablespoons Black Truffle Butter, softened, divided use
- ½ Fresh Black Winter Truffle, Fresh Burgundy Truffle, or Fresh Summer Truffle, sliced paper-thin
- Kosher salt & freshly ground black pepper
- Preheat oven to 425 degrees F. Remove neck and giblets from the chicken cavity. Pat chicken dry with paper towels.
- Using your fingers, carefully pull skin away from breast and leg meat, being careful not to puncture the skin. Insert about 4 tablespoons of black truffle butter evenly under the loosened skin. Insert truffle slices evenly in between the butter and skin. Season inside and out with kosher salt and freshly ground black pepper. Truss chicken with butcher’s string and fold wings under. Rub remaining tablespoon of butter all over the outside of the chicken.
- Place on a rack in a heavy roasting pan. Roast for about 45-60 minutes, basting with pan drippings at the halfway point, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. (Check halfway through cooking, if the skin over the breast is getting too dark, cover with a small piece of foil until the last 10 minutes.)
- Remove chicken from the oven and rest on a cutting board for about 10-15 minutes before carving and serving.
Recipe Tips: Fresh truffle should be shaved as thin as possible. If you don’t have a truffle shaver, a ceramic hand-held mandoline will also work. In a pinch, you can also grate the truffle with a Microplane grater.
Truffle chicken & potato gratin
- Preparation and cooking time
- Prep:20 mins
- Cook:1 hr and 5 mins
- Serves 2 – 4
Introduce a little luxury to a creamy chicken and potato gratin by adding truffle. A great comfort dish to serve in winter, or when you want something special
- 2 chicken legs , skin on
- 1 tbsp salted butter , softened, plus a little extra, melted
- 1 small black truffle from a jar, sliced into very thin discs (use a mandoline if you have one) or a jar of truffle & porcini paste
- 125ml double cream
- 125ml chicken stock
- 1 garlic clove , peeled
- 1 bay leaf
- 6 sage leaves , plus a few extra for topping
- 500g floury potatoes , peeled and finely sliced (use a mandoline if you have one)
- 15g parmesan , finely grated
- watercress salad , to serve
- STEP 1Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub ¼ tbsp butter between the skin and flesh on each leg. Carefully put half of the truffle discs on top of the butter, or smear on some truffle paste and smooth back the skin. Season the skin, then set aside in the fridge.
- STEP 2Heat the double cream and stock together with the garlic cloves, remaining truffle, bay and sage then, once simmering, set aside to infuse for 30 mins.
- STEP 3Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning, then strain over the infused cream and stock mixture. Sprinkle over the parseman and scatter over the remaining sage leaves. Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through. Allow to rest for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.