Butter Braised Giannone Chicken With Summer Truffles And Foie Gras Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)
CAL
2528
FAT
704%
CHOL
334%
SOD
134%

Comments

Add a comment

Ingredients for 6 servings

1/2 pound foie gras

Freshly ground black pepper

2 chicken legs (reserved from chicken above)

9 baby leeks, trimmed

3 pounds unsalted butter

Butter

Red wine reduction

Chicken jus (reserved from cooking)

Sea Salt (fleur de sel)

1 sprig lemon verbena

2 ounces summer truffle

6 ounces caul fat

1 (2 1/2 to 3-pound) chicken

Fine Herbs pluches (chervil, parsley, thyme, tarragon, and chives)

1 tablespoon minced shallots

1 shallot, minced

1 sprig fresh thyme

1 tablespoon minced thyme leaves

3 cardamom pods

Port wine reduction

Fleur de Sel, for garnish

Foie gras fat (from rendering)

20 asparagus spears, trimmed

4 ounces heavy cream

8 ounces dry white wine

You might also like

Smoky Braised Chicken And Gnocchi
Real Simple
Braised Chicken With White Wine, Preserved Lemo...
Sunday Suppers
Braised Chicken Tacos
No Recipes
Oven Braised Buttermilk Chicken With Za'atar
Food52
Beer-Braised Barbecued Chicken
Williams-Sonoma
Slow Cooker Soy-Braised Chicken Recipe
Real Simple
Braised Chicken Thighs With Tomato And Garlic
Food52
Braised Chicken With Spring Vegetables
Framed Cooks
Braised Chicken With Mojo Sauce
The Kitchn
Mustard And White Wine Braised Chicken
Greatist