Preparation:
- Bone the chicken thighs by opening them lengthwise and flatten them. (You can also use boneless thighs).
- In a warm pan, sauté the chopped mushrooms, chopped shallots and herbs with the melanosporum truffle peelings (or truffle breakings). Season, and moisten with the Madeira wine.
- Spread the interior of the thighs with this mixture. Close and tie them up.
- Brown the thighs in butter, moisten often with dry white wine and chicken stock.
Variation: You can use black summer truffle cream as alternative for the chicken thighs mushroom and truffle filling.
Food and wine pairing for truffled chicken: Burgundy red wines such as a Vosne-Romanée, or a Chardonnay from Chile, Argentina, Australia, South Africa, California, as well as Pouilly-Fuissé or Champagne grand-cru.
Ingredients:
- 1 or 2 chicken thighs per person
- chicken broth
- butter
- salt, pepper
- 1 jar of melanosporum truffle peelings (for 2 persons) or truffle breakings
- 250 gr button mushrooms
- 1 shallot
- chervil and tarragon
- 1 small glass of Madeira wine
- 1 small glass of dry white wine