Chicken with Black Truffle, Celery and Yellow Wine Recipe

Name: Chicken with Black Truffle, Celery and Yellow Wine Recipe
Total time: 120 min
Ingredients: 1 chicken, ideally a Cotswold white chicken; 200g of table salt; 2l water; 50g of black truffle; 200g of chicken breast; 1 egg white; 200g of double cream; 1 pinch of ground nutmeg; 1 pinch of salt; 1 pinch of freshly ground black pepper; 1 dash of vegetable oil; 1kg chicken wings, chopped into smaller pieces; 500g of button mushrooms, sliced; 200g of banana shallot, sliced; 1 garlic bulb, sliced horizontally; 125ml of white wine; 250ml of Jura (yellow) wine; 1l chicken stock; 500ml of double cream; 5g of thyme; 1/2 lemon, juiced; 2g of black peppercorns; salt to taste; 250g of frozen ceps, finely sliced; 250g of button mushrooms, sliced; 100g of salted butter; 75ml of Madeira; 100ml of truffle juice, (available online from suppliers such as Wiltshire Truffles); 4 garlic cloves, sliced; 1 shallot, sliced

www.greatbritishchefs.com

This rather indulgent chicken recipe sees the breast topped with slices of finely shaved truffle and served with a creamy yellow wine sauce, cep and truffle purée and braised celery.

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Ingredients

1 chicken, ideally a Cotswold white chicken
200g of table salt
2l water
50g of black truffle
200g of chicken breast
1 egg white
200g of double cream
1 pinch of ground nutmeg
1 pinch of salt
1 pinch of freshly ground black pepper
1 dash of vegetable oil
1kg chicken wings, chopped into smaller pieces
500g of button mushrooms, sliced
200g of banana shallot, sliced
1 garlic bulb, sliced horizontally
125ml of white wine
250ml of Jura (yellow) wine
1l chicken stock
500ml of double cream
5g of thyme
1/2 lemon, juiced
2g of black peppercorns
salt to taste
250g of frozen ceps, finely sliced
250g of button mushrooms, sliced
100g of salted butter
75ml of Madeira
100ml of truffle juice, (available online from suppliers such as Wiltshire Truffles)
4 garlic cloves, sliced
1 shallot, sliced
250ml of double cream
100ml of milk
25g of truffle
120g of celery, peeled
8g of sugar
4g of celery salt
1g of sea salt
8g of lemon juice
12g of olive oil
125ml of verjus
5g of Ultratex
75g of Gruyère, finely grated
0.5g of salt
cep powder, to dust
1 celery stick, finely sliced
truffle, finely sliced and stamped into a mushroom shape
garlic flowers, petals picked