Steamed Truffled Chicken with Cream

Name: Steamed Truffled Chicken with Cream (Poularde de Bresse truffée cuite à la vapeur)
Yield: For four people
Cuisine: French
Ingredients: 1 plump free-range chicken, weighing 1.8-2 kg (4-4½ lb), with its liver; 3-4 truffles; 80 g (3 oz) butter; 2 dashes of Armagnac, Marc de Bugey or other marc; 2 dashes of Armagnac, Marc de Bugey or other marc; 2 dashes of Armagnac, Marc de Bugey or other marc; 1½ litres (2½ pints) good chicken stock; 200 ml (7 fl. oz) dry white wine; 1 bouquet garni; 2 sticks of celery; 2 carrots, coarsely sliced; 1 onion; a nut of beurre manié; 200 ml (7 fl. oz) thick double cream; 1 egg yolk; juice of half a lemon; salt, freshly ground pepper; salt, freshly ground pepper

Poularde de Bresse truffée cuite à la vapeur

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 plump free-range chicken, weighing 1.8-2 kg (4-4½ lb), with its liver
3-4

Europe
France
Main course
Gluten-free
Winter

Method

Preparing the chicken

3-4 Hours Ahead

Slice one or two of the truffles and slide the round slices under the skin covering the breast of the chicken.

Chop the remaining truffles and the chicken liver and sauté them briefly in butter. Season the mixture with salt and pepper and sprinkle with Armagnac or marc.

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