Chicken with White Truffle
Chicken with White Truffle from Lenny Carr-Roberts! Serve with buttery mash paired with wild mushrooms and a creamy tarragon sauce!
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Cooking tools:
- Oven
- Stove
- Skillet
- Drum sieve
- Fine-mesh sieve
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Colander
- Baster
- Refrigerator
- Measuring cup
- Kitchen scale
Ingredients
- 2 Skin on, bone in chicken breast
- Fresh White truffle
- 250g salted butter
- 4 large white potatoes (Maris Piper)
- 2 banana shallots diced
- Sprig of thyme
- 3 cloves garlic crushed
- 250ml double cream
- 175ml white wine
- 75ml white wine vinegar
- Small bunch tarragon
- 6 white peppercorns
- 300ml chicken stock
- 100g trimmed mixed wild mushrooms (Ceps, Morrels, Girolles)
- Finley chopped chives
- Sorrel leaves for garnish
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