Season the pieces of chicken and colour them in butter. Add 200g (7oz) raw truffles trimmed olive shape, cover with the lid and cook together gently in the oven.
When cooked, arrange the chicken and truffles in a deep dish. Deglaze the pan with Madeira, reduce and add 1dl (3½fl oz or ½U.S. cup) Sauce Demi-glace; finish away from the heat with 40g (1½oz) butter and pour over the chicken.