3236 Poulet Sauté à la Périgord


Season the pieces of chicken and colour them in butter. Add 200 g (7 oz) 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 1 dl ( fl oz or ½ U.S. cup) Sauce Demi-glace; finish away from the heat with 40 g ( oz) butter and pour over the chicken.