Chicken with Perigord Truffle and a Creamy Mushroom Sauce

Name: Chicken with Perigord Truffle and a Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 4 large chicken thighs (bone in and skin on); 100g pancetta, cut into lardons; 300g meaty mushrooms such as Paris Brown or chestnut, quartered; 6 small round shallots, peeled and halved; 4 cloves garlic, crushed or grated; A generous splash of white wine; 300ml chicken stock; 50ml double cream; 15g Perigord truffle

Author:

Drogo

Servings

1 - 2

Prep Time

10 minutes

Cook Time

25 minutes

This luxurious dish brings together the best wintry woodland flavours into something satisfying and hearty. Crispy chicken skin, earthy mushrooms and a cream sauce - what could be better? A generous shaving of Perigord black truffle, of course!

Ingredients

Chicken with Perigord Truffle and a Creamy Mushroom Sauce

4 large chicken thighs (bone in and skin on)
100g pancetta, cut into lardons
300g meaty mushrooms such as Paris Brown or chestnut, quartered
6 small round shallots, peeled and halved
4 cloves garlic, crushed or grated
A generous splash of white wine
300ml chicken stock
50ml double cream
15g Perigord truffle

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Directions

Method

Step 1, Heat a splash of oil in a high sided frying pan or skillet, and cook the chicken skin side down, until deep golden brown. Turn over and cook for around 5 minutes more, until nicely browned on both sides. Remove from the pan and set aside.
Step 2, Add the pancetta and fry until crisp.
Step 3, Add the onions and cook for 5 minutes or so until browned, then add the garlic and cook for a minute or so, taking care not to burn it.
Step 4, Add the mushrooms and cook for another 5-10 minutes or so, until they’re starting to turn golden. Give everything a good stir, then add the wine and let it bubble down.
Step 5, Add the chicken back to the pan skin side up, along with the stock, cream and some salt and pepper. Simmer for 10-15 minutes, or until the chicken is cooked through.
Step 6, Serve with plenty of Perigord truffle grated over the top.