“Chicken with black truffles and leek fondue is a complete meal with the delicate taste of black truffles at every bite.”
Serves 4 People
Difficulty level: Medium
Preparation: 20 min
Cooking time: 40 min
- 4 chicken tights or drumstick
- 15-20 g of fresh black truffles or preserved blacks truffle
- 500 g of leek
- 100 g of butter
- 250 ml chicken stock (preferably home made)
- 1 shallot
- 1 small glass of white wine
- 150 ml of fresh cream
- Salt, pepper
1- Chop the shallot.
2- Slice thinly the black truffles and slide them under the skin of the thighs or inside the drumstick.
3- Warm 50 g of butter in a big pot, put in the shallot and let sweat. Add the chicken with black truffles, salt, pepper and pour the stock.
4- Cover and let cook at low heat for 30 min.
5- While cooking, wash and slice thinly the white part of the leeks.
6- In a different pot, warm the rest of the butter. Put in the leeks and let stew at low heat for 15 min until it starts melting, then add white wine.
7- Add the leek preparation to the chicken and leave them to cook for another 10 min.
8- Take the chicken and leeks out of the stock and put them in a dish.
9- Dilute the fresh cream in the pot with the stock, and pour the sauce obtained on the dish.