Chicken truffled under the skin and fried with forest mushrooms
Ingredients
Instructions
- 1 Label Rouge chicken, around 2 kg
- 25 g Pieces of black truffles
- 2 shallots
- 600 g Mushrooms (girolles, ceps, morels, shiitake, etc.)
- 1 sprig of parsley
- 1 tbsp. tablespoons grapeseed oil
- Salt
- Pepper
- Preheat the oven to 180°C.
- Cut the truffle pieces into thin strips.
- Gently slip a finger between the skin and the flesh and peel off the skin over the entire upper surface, without tearing the skin, then slip in the truffle slices.
- Put the chicken in a hollow dish. Add salt and pepper. Drizzle with oil. Put in the oven and cook for about 2 hours, lowering the temperature to 160°C and turn the chicken on its sides during the first hour of cooking.
- Meanwhile, prepare the garnishes: clean the mushrooms, peel and chop the shallots. Finely chop the parsley.
- In a frying pan, brown the chopped shallot with a little oil, add the mushrooms. Off the heat, season with salt and pepper and sprinkle with chopped parsley.
- Suggestion of accompaniment: mashed celeriac with truffles.
Chicken truffled under the skin and fried with forest mushrooms
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