Best Pinot Noir Chanterelle And Fresh Truffle Sauce Recipes

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ROASTED CHICKEN WITH TRUFFLE SAUCE



Roasted Chicken with Truffle Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 11

3 tablespoons duck fat or olive oil
3 cremini mushrooms, stems removed and diced
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary leaves
2 (1-ounce) slices foie gras, optional
1 1/2 teaspoons truffle oil
1 (4-pound) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
2/3 cup heavy cream
Salt and pepper
Serving suggestions: French green beans, carrots, and ratatouille

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
  • Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
  • Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
  • Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
  • Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
  • Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

TRUFFLE SAUCE



Truffle Sauce image

Provided by Food Network

Categories     condiment

Time 1h

Yield about 2 cups sauce

Number Of Ingredients 10

1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 cup white wine
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives, for garnish

Steps:

  • In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

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