Every now and again I get a post on my facebook wall like this:
To see the recipe, follow this link: http://www.bbc.co.uk/food/recipes/forest_truffle_chicken_19890
I’d recommend watching the video, this is a really nice and easy recipe and perfect for a warming dinner now that Autumn has properly set in.
Because online links sometimes change (although not as much as they used to), I’ve copied and pasted the recipe below. I didn’t have any truffles so while they’re the star or James Martin’s dish, they were significantly lacking in mine. The stew was still very flavoursome with the lardons and mixture of mushrooms (I used wild, chestnut and closed cup).
- 100ml/3½fl oz rapeseed oil
- 1 large chicken, jointed into 8 pieces
- salt and black pepper
- 200g/7oz bacon lardons
- 200g/7oz shallots, peeled and cut in half lengthways
- 1 garlic bulb, cut in half horizontally
- 500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned
- 50g/1¾oz butter
- 50ml/2fl oz madeira
- 500ml/18fl oz dark chicken stock
- 200ml/7fl oz double cream
- 1 bunch fresh tarragon
- 1 small truffle
- Add half the oil to a large hot pan.
- Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.
- Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.
- Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.
- Pour the sauce over the chicken and simmer for 15-20 minutes.
- To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.