CHICKEN WITH TRUFFLES, WILD MUSHROOMS AND POTATOES
Steps:
- Chicken with Truffles, Wild Mushrooms and Potatoes
- Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil. Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauce into medium saucepan. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper. Place thyme and garlic in cavity. Run fingers between skin and meat on breast to loosen. Arrange truffle slices under skin or spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan.
- Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper. Spoon mixture around chicken. Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas into vegetable mixture; stir to heat through.
- Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle oil, then butter and whisk just until butter melts. Season with salt and pepper. Spoon vegetables onto plates. Serve with chicken and sauce.
- *Black truffles and black truffle sauce are available at specialty foods stores.
- **Available at Italian markets, specialty foods stores and some supermarkets.
ROASTED CHICKEN WITH ROASTED GARLIC SAUCE AND WHITE TRUFFLE OIL WITH HERBED POTATO PUREE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.
- For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
- For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste.
CHICKEN WITH TRUFFLES AND CHAMPAGNE SAUCE
Categories Champagne Chicken Egg Sauté Dinner Green Bean Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk flour, salt, and pepper in shallow bowl. Coat chicken pieces in seasoned flour; transfer to rack. Let stand 15 minutes. Coat with flour again; return to rack.
- Melt butter with oil in heavy large skillet over medium heat. Working in batches, add chicken and sauté until brown, about 5 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté until golden, about 2 minutes. Add Champagne and bay leaf and bring to boil, scraping up browned bits. Return chicken and any accumulated juices to skillet. Cover and simmer until chicken is just cooked through, about 15 minutes.
- Meanwhile, cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer to bowl of ice water. Cool quickly, then transfer beans to paper towels to drain. Return water to boil. Add celery root and carrots and boil 1 minute. Drain; transfer vegetables to ice water to cool quickly, then transfer to paper towels to drain. Pat all vegetables dry.
- Transfer chicken to platter; tent with foil to keep warm. Place egg yolks in small bowl. Gradually whisk in 3 tablespoons chicken cooking liquid. Place same skillet over medium-low heat. Whisk in yolk mixture. Cook until sauce begins to thicken, stirring constantly, about 2 minutes (do not allow mixture to boil). Add vegetables and truffle, if desired, to sauce and cook until heated through, about 2 minutes. Spoon sauce with vegetables around and over chicken and serve.
BLACK TRUFFLED FETTUCCINI ALFREDO
Decadent main course or elegant appetizer for gourmet Italian or a steak night. If you really want to indulge, go for white truffles! Use white pepper for a cleaner presentation-especially if using white truffles. Economic variation using truffle oil (try any or all of the following options): Drain the pasta and coat with truffle oil before adding the sauce; saute chicken or another additional ingredient in truffle oil; and/or substitute butter with truffle oil. Slicing truffles: the thickness of the truffles greatly alters the flavour of the recipe. The average crowd pleaser is just thicker than paper thin. If paper thin, this will add a very delicate flavour (which you might find favourable if you're serving as an appetizer or side dish), so adjust spices according. Thicker shavings will have a very robust flavouring which is good for a main course or if you are adding any meats to the dish (try prosciutto, roasted chicken, or lobster), however you may want to limit the salt content to avoid making the flavour too savory. Serving a truffle dish: some foodies prefer to hold the truffles until service. Shave truffles as you serve each dish. In this case, shave the truffles very thinly. If using this method, you may want to add some truffle oil to the dish itself to ensure that the entirety of the dish is at least aromatic for those bites that may not catch a truffle shaving. Rescue: if the dish turns out with the flavour too heavy or too savoury, try adding a dash of sugar...works like a charm for me! (Experiment with a small separated portion first to make sure this is an effective cure.) Or toss in a small handful of pulled chicken pieces. May also be served cold.
Provided by GoldsmithLissa
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Over medium heat, warm the cream and 7 tablespoons of the butter.
- Meanwhile, slice truffles thinly.
- Sautée with remaining one-tablespoon butter over medium heat until aromatic and lightly browned.
- Bring cream to a simmer, stir in cheese until melted and sauce is smooth.
- Season with salt and pepper.
- Finally, toss with pasta and serve.
Nutrition Facts : Calories 1153.7, Fat 76.2, SaturatedFat 46, Cholesterol 329.9, Sodium 599, Carbohydrate 86.3, Fiber 3.8, Sugar 2.6, Protein 32.8
TRUFFLES ON CHICKEN BREAST ON BED OF ANGEL HAIR PASTA
Truffles are found under oak and chestnut trees in Italy and France. Even here in America! They are earthy, pungent, garlicy, robust, savory. They are to be used sparingly. Truffles are to be stored in the refrigerator cover with raw rice 3 days. Being so expensive I'd save this dish for those you really love and use sparingly. What the heck just go for it.
Provided by Rita1652
Categories Chicken
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to directions.
- Season chicken with salt and pepper dust with flour.
- Set aside.
- Saute onions, garlic and thyme in oil in a large frying pan.
- Remove onions mixture set aside.
- In same pan brown cutlets until golden brown adding more oil if necessary.
- Remove to platter deglaze with vermouth add chicken stock.
- Put onions back in skillet reduce to 1/2.
- Whisk in butter add chicken back to pan to warm.
- Season with salt and pepper.
- Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
- Arrange cutlets over pasta topping with onion sauce.
- Drizzle truffle oil over cutlets and garnish with shaved truffles.
- Now that`s a presentation!
Nutrition Facts : Calories 643.9, Fat 20.8, SaturatedFat 6.6, Cholesterol 72.7, Sodium 209.1, Carbohydrate 78, Fiber 3.4, Sugar 3.9, Protein 33.7
CHICKEN WITH BLACK TRUFFLES SAUCE
Steps:
- For the sauce: Clean, peel and dice the black truffles and set aside. In a small nonstick pan, heat the butter until it melts, add the sliced black truffles and braise in the butter for about 10 minutes. Add the brandy and let the alcohol burn off. Mix the Madiera with the cornstarch to thicken, then add to the sauce until fully incorporated. Set aside.
- For the chicken: Heat the oven to 375 degrees. Season the chicken breast generously with the kosher salt on both sides. In a large oven proof sauté pan, heat the butter until melted. Add the seasoned chicken breasts, skin side down, and cook until slightly browned. Place the pan in the preheated oven and cook for an additional 8 minutes, or until the meat is cooked thoroughly; set aside the chicken on a separate plate. Using the same sauté pan, add the chopped shallots and cook until fragrant, about 1 minute. Add the sliced asparagus and mushrooms and sauté until crisp-tender. Add the heavy cream, season with salt and pepper. To serve: Placed the sautéed vegetables in the middle of the dish, place chicken skin side up on the top vegetables. Pour the sauce around the vegetables and serve. Serves 4
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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