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Chicken with Perigord Truffle and a Creamy Mushroom Sauce
Chicken with Perigord Truffle and a Creamy Mushroom Sauce
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Feeds 1 - 2 people 
Prep time 10m
Cook time 25m
Description
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!
- 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
- 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.
- Add the pancetta and fry until crisp.
- 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.
- 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.
- 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.
- Serve with plenty of Perigord truffle grated over the top.
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