Truffled Forest Chicken
Truffled Forest Chicken



  • 100ml rapeseed oil
  • 1 large chicken, jointed into eighths
  • Salt and pepper
  • 200g pancetta pieces
  • 200g halved shallots
  • 1 halved garlic bulb
  • 500g mixed mushrooms, cleaned and chopped
  • 50g butter
  • 50g fortified wine
  • 500ml chicken stock
  • 200ml heavy cream
  • Bunch of tarragon
  • 1 small black truffle
  • Add half the oil to a hot pan. Season the chicken well, and add to the pan and fry until golden-brown all over. Heat up a large casserole, add 2 tbsp of oil, and fry the pancetta until crisp. Add the shallots and garlic, and cook for a few mins to colour.
  • Transfer the chicken pieces to the casserole. In the same frying pan, fry the mushrooms in butter for about 4 mins, then add the fortified wine, cream, and stock, before adding the chopped tarragon. Season well, then pour this sauce all over the chicken and simmer for 15 mins. Serve with shavings of fresh truffle. Wow!
1 hr
4 serving

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