The French name of this dish means “chicken in half-mourning,” a reference to the veil-like appearance of the black truffles tucked beneath the skin of the chicken. It’s a classic that I’d read about in cookbooks for years before first tasting it at La Pyramide. This is a quintessential Chanterelle dish that takes a time-honored recipe and really amps up the flavors. I let the prepared chicken rest overnight, giving the truffles a chance to permeate the meat, and the truffle theme is reinforced with reduced black truffle juice in the sauce. I also enhance this dish with assorted vegetables. You can alter the mixture; keep the carrots and leeks, but use turnips to replace some or all of the zucchini and thinly sliced snow peas for some or all of the haricots verts.
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