Chicken with Périgord Truffle and Mushroom Sauce
Drogo
3-4
10 minutes
25 minutes
Indulge in the rich flavours of French cuisine with this elegant chicken with Périgord truffle and mushroom sauce recipe. Combining tender chicken, earthy mushrooms and the unmistakable aroma of Périgord truffle, this dish brings restaurant-quality dining to your home kitchen.
Known for its deep, luxurious flavour, Périgord truffle is one of the most prized ingredients in French gastronomy. Paired with a creamy mushroom sauce, it transforms a simple chicken dish into an unforgettable gourmet experience. This perigord chicken recipe is perfect for special occasions, dinner parties, or whenever you want to create a truly indulgent meal.
The highlight of this dish is the velvety chicken in truffle cream sauce — a rich combination of cream, mushrooms and truffle that coats the chicken beautifully. The delicate earthiness of the truffle enhances the savoury depth of the mushrooms, creating a perfectly balanced sauce that feels both comforting and refined.
Whether you are a fan of classic French flavours or looking to elevate your home cooking, this chicken truffle recipe is a must-try. Serve with seasonal vegetables, creamy mashed potatoes, or fresh bread to soak up every drop of the luxurious sauce.
Ingredients
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4 large chicken thighs (bone in and skin on)
100g pancetta, cut into lardons
300g meaty mushrooms such as Paris Brown or chestnut, quartered
- 6 small round shallots, peeled and halved
- 4 cloves garlic, crushed or grated
- A generous splash of white wine
300ml chicken stock
- 50ml double cream
15g Perigord truffle
Directions
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Heat a splash of oil in a high sided frying pan or skillet, and cook the chicken skin side down, until deep golden brown. Turn over and cook for around 5 minutes more, until nicely browned on both sides. Remove from the pan and set aside.
Add the pancetta and fry until crisp.
Add the onions and cook for 5 minutes or so until browned, then add the garlic and cook for a minute or so, taking care not to burn it.
Add the mushrooms and cook for another 5-10 minutes or so, until they’re starting to turn golden. Give everything a good stir, then add the wine and let it bubble down.
Add the chicken back to the pan skin side up, along with the stock, cream and some salt and pepper. Simmer for 10-15 minutes, or until the chicken is cooked through.
Serve with plenty of Perigord truffle grated over the top.
Ingredients you'll need
