Forest chicken with truffles recipe | Maison Mirabeau

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter, divided
• 4 large chicken thighs, with skin and bone
• salt and freshly ground black pepper
• 4 ounces salt pork
• 6 ounces shallots
• 8 ounces wild mushrooms (I used chanterelles and cremini)
• 1/4 cup madeira
• 1 cup prepared chicken demiglace
• 1/3 cup heavy cream
• 1/4 cup loosely packed fresh tarragon leaves
• 1 small summer truffle – about 1/2 ounce