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March 23, 2006

Chicken with Truffles

To celebrate Women's History Month, here is a recipe from one of the first - if not THE FIRST - famous female chefs in french cuisine: Eugénie Brazier.  Born in the "Gastronomic Capital" of Lyon in 1895, Eugénie was put into the service of a wealthy family at a young age, taking over for a cook who had fallen ill. When she showed promise, La Mère Brazier (as reknowned female chefs were called) finished an apprenticeship, started two restaurants in Lyon and became the first female chef to earn 3 Michelin stars for each establishment in 1933.  To be awarded a total 6 stars is truly a rare honor for even today!

Chicken with Truffles Recipe

Voila le 'Volaille Demi-Deuil'! Literally translated, this dish means 'Chicken in half-mourning,' but it is also called called Black and White Chicken since the white meat makes an excellent contrast with the black truffles. It will definately make an impact on your plate and palette! The thin slices of truffle are slid underneath the skin and then the chicken is poached.

    4 lb. free-range chicken, rinsed and patted dry
    1 truffle, very thinly sliced
    3 carrots, peeled and cut in half
    6 leeks, washed, green parts removed. Tie the white parts into a bundle
    8 cups chicken stock

To serve:
    Dijon mustard
    fleur de sel

Gently loosen the chicken skin of the breast and thighs, being careful not to tear the skin.

Insert the truffle slices under the sking along each breast and over each thigh.  Secure the loose ends of fabric under the wings and thighs with kitchen string.

Wrap the chicken in a large piece of cheescloth. Smooth it over the chicken and secure the loose ends of fabric under the wings and thighs with kitchen string.

Pour the chicken stock into a large Dutch oven and add the chicken, carrots and leeks. The stock should just cover the chicken.

Cover, bring to a boil, then lower the heat and simmer gently for 45 minutes.

Remove from the heat and set aside, still covered, for 30 minutes.

Lift out the chicken, remove the cheescloth. Remove the leeks and untie.

To Serve:

Put the chicken on a serving platter. Arrange the carrots and leeks around the chicken. Serve with the mustard, cornichons and fleur-de-sel.

Note: Pictures and recipe courtesy of CuisineAZ.com

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Posted by Laura on March 23, 2006 | Permalink


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Tracked on Mar 27, 2006 5:35:29 PM


Great post.

Posted by: Weight Loss | Feb 6, 2007 10:41:59 PM

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