Ingredients:
- 1 Chicken cut into pieces
- 1/2 cup minced shallots
- 2 cups Champagne (you can also use sparkling wine if desired)
- 1 Black Truffle – cut into thin slices
- 1 bay leaf
- 1/2 cup flour
- 1-1/2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 handful of green beans
- 3 carrots, cut into small pieces
- 8 ounces of celery root, cut into small pieces
- 3 egg yolks
Instructions:
1. Mix the flour with the salt and pepper and coat the chicken pieces.
2. Leave chicken pieces to stand for approx fifteen minutes, then repeat coating.
3. Leave the chicken to stand for a further fifteen minutes.
4. Melt butter over a medium heat in a skillet.
5. Seal the chicken pieces (1 or 2 at a time) in the melted butter until golden brown. Remove the chicken, keeping the liquid.
6. Leave the chicken to stand on plate – covering with tin foil to keep warm.
7. Add shallots to the skillet and brown.
8. Add the champagne and bay leaf, returning to the boil and place chicken back into the skillet.
9. Simmer (covered) for approx fifteen minutes.
10. Separately, cook the green beans in boiling water (salted) for two minutes.
11. Transfer the beans to a bowl of iced water for two minutes, then place on a piece of kitchen paper to dry.
13. Add the carrots and celery root to boiling water for 1 minute, removing them to iced water and then to paper towel to dry.
14. Whisk egg yolks in a bowl, slowly adding three tablespoons of liquid left from chicken.
15. Place this mix back into the skillet and cook over low heat to thicken.
16. DO NOT BOIL
17. Add in the vegetables and the truffles and cook for approx 2 minutes over medium heat.
18. Serve chicken on a plate, with the thickened sauce containing the truffles around the meat.
