Truffled Poached Chicken

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

A kind friend has given you a black truffle weighing about 55g / 2oz, or you have spent £20 to £30 buying one. What to do with it? French classic cuisine is full of truffles, sliced and slipped under the breast skin of a chicken and poached, or in a rich sauce with a Dover sole baked whole en croûte.

I think a truffled poached chicken is quite the nicest way of enjoying this very rare and special treat, infusing the bird and the broth with its inimitable and all-pervasive flavour. The truffle is something which interacts with other food, elevating ordinary ingredients to another plane. The alchemy of the black arts indeed.