Poulet Demi-Deuil - Truffled Chicken- 2/20/19
Poulet demi-deuil means chicken in half mourning, probably because of the black robe of truffles under its skin. Funny way of naming a dish but it is a delicious mourning dish!
Very easy to make and very delicious! This is one of this dish that the chicken cost only a few bucks and the truffles cost at least 10 times more than the chicken.
This is a rustic dish, so serve it as it is coming out of the oven, no need to put the chicken on a plate.
|
Close look at the dish. The flavor of the truffles was so good. I told Kevin that this is a fancy dish to serve on a week day and his response was: "Mom, this is the norm for me.".
Truffles as the norm? I don't think so!
Preparation work..
Ingredients: 3 quarter chicken legs 3/4 oz truffle cut into thin slices Salt and pepper 2 tablespoon butter 1 clove garlic peeled and halved lengthwise 1 teaspoon Madeira 1 teaspoon Cognac |
Cut the truffles into thin slices |
Take your knife and gently pry the skin without tearing it. |
Slip the truffle slices under the skin in a single layer, covering as much flesh as possible. |
Next, rub the chicken with salt and pepper. Refrigerate for overnight. |
The next day, rub the chicken with butter. Rub the inside of a small pan with garlic and remaining butter. The pan should be tight fitting and be just a little bigger than the chicken. Pour Madeira an cognac around the chicken in the pan. Tightly cover and bake for about 40 minutes in a pre-heated oven at 400 degree. |
Lift the cover at the table so allow everyone to enjoy the fragrant steam. Serve with egg noodles and good crusty bread if you like. |
Filed as: Meat