Forest truffle chicken

1. 1

   Add half the oil to a large hot pan.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Pour the sauce over the chicken and simmer for 15-20 minutes.

6. 6

   To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.