Chicken with Périgord Truffle and Mushroom Sauce
Drogo
3-4
10 minutes
25 minutes
This chicken with Périgord truffle and mushroom sauce is a luxurious French-inspired dish that combines golden, crisp-skinned chicken thighs with earthy mushrooms, pancetta and the unmistakable aroma of fresh Périgord truffle. The chicken is browned until beautifully golden before being gently simmered in a rich sauce of white wine, chicken stock and cream.
Meaty mushrooms, sweet shallots and crisp pancetta add savoury depth to the sauce, while freshly grated Périgord truffle brings an intensely earthy, aromatic finish. The result is a wonderfully indulgent truffle chicken recipe that feels sophisticated enough for entertaining while remaining comforting and straightforward to prepare.
Ready in around 35 minutes, this chicken with truffle mushroom sauce makes an impressive dinner for a special occasion or a luxurious weekend meal. Serve it with creamy mashed potatoes, seasonal vegetables or plenty of fresh bread to soak up the velvety sauce.
Ingredients
Chicken with Perigord Truffle and a Creamy Mushroom Sauce
- 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
Method
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
