Season the Chicken with fleur de sel and white pepper.
Melt Unsalted butter in a large Dutch oven or pot over medium-high heat. Brown the Chicken in batches, then set aside.
Add the minced Shallot to the pot and cook until softened, about 3 minutes. Add the sliced Wild mushrooms and Frozen pearl onions and cook until browned, about 8 minutes.
Melt 2 tbsp Unsalted butter in the pot. Whisk in the All-purpose flour and cook for 1 minute to create a roux.
Gradually whisk in the Homemade chicken stock, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Add the Fresh thyme leaves and Bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the Chicken is tender.
Remove the pot from the heat. Carefully flame the sauce with Cognac (stand back!). Allow the alcohol to burn off.
Stir in the Heavy cream and Crème fraîche. Simmer for another 5 minutes. Remove the Bay leaf.
Stir in the Black truffle oil. Cook the Fresh tagliatelle pasta according to package directions.
Serve the Chicken Fricassee over the pasta. Garnish with shaved Fresh black truffle.
4 oz115 gWild mushrooms (chanterelles, morels, oyster)-cleaned and sliced
1/2 cup120 mLFrozen pearl onions
2 tbsp30 mLUnsalted butter
2 tbsp30 mLAll-purpose flour
2 cups480 mLHomemade chicken stock
1/4 cup60 mLCognac
1/2 cup120 mLHeavy cream
1 tbsp15 mLCrème fraîche
1 tsp5 mLFresh thyme leaves
11Bay leaf
1 tbsp15 mLBlack truffle oil
1/2 oz14 gFresh black truffle-shaved
8 oz225 gFresh tagliatelle pasta
Equipment
Dutch oven or large pot
Cutting board
Knife
Whisk
Large pot for pasta
Instructions
Season the Chicken with fleur de sel and white pepper.
Melt Unsalted butter in a large Dutch oven or pot over medium-high heat. Brown the Chicken in batches, then set aside.
Add the minced Shallot to the pot and cook until softened, about 3 minutes. Add the sliced Wild mushrooms and Frozen pearl onions and cook until browned, about 8 minutes.
Melt 2 tbsp Unsalted butter in the pot. Whisk in the All-purpose flour and cook for 1 minute to create a roux.
Gradually whisk in the Homemade chicken stock, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Add the Fresh thyme leaves and Bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the Chicken is tender.
Remove the pot from the heat. Carefully flame the sauce with Cognac (stand back!). Allow the alcohol to burn off.
Stir in the Heavy cream and Crème fraîche. Simmer for another 5 minutes. Remove the Bay leaf.
Stir in the Black truffle oil. Cook the Fresh tagliatelle pasta according to package directions.
Serve the Chicken Fricassee over the pasta. Garnish with shaved Fresh black truffle.
Comments