Truffles for London by Dame DJ - HTML preview

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.

THE END

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