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.
This recipe is excerpted from Chanterelle.
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