1 Bresse chicken or any free range hen
1 whole fresh black truffle or for the more conservative, a good quality tinned product
100 gram foie gras, de-veined and cut into batons
Fleur de Sel and freshly ground black pepper to taste
For the vegetables:
4 baby carrots with tops, peeled and sliced in half length ways
4 baby turnips with tops, peeled and sliced in half length ways
120 gram butter
Fresh snap peas, shelled
1 large potato, peeled
Salt to taste
For the broth:
100 ml tablespoons truffle juice
500 ml chicken consommé
A few drops of Truffle oil
Salt and freshly ground black pepper
For the garnish:
Slices of fresh black truffles
Fleur de Sel, to taste and freshly ground black pepper to taste
For the chicken: Separate the thighs from the chicken, keeping bones and skin intact.
De-bone thighs and stuff with foie gras. Wrap tightly in plastic wrap, being sure to tie the ends with twine. Fill a pot with water and heat to 80 degrees. Poach thighs for 1 hour and 20 minutes, while keeping the water temperature constant.
For the vegetables: Bring a pot of water to a boil. Cook carrots in boiling water until tender, about five minutes, then remove with a slotted spoon and set aside, keeping warm. Repeat procedure with turnips. Add snap peas and cook until tender, while still maintaining their color then shock in ice water to prevent them from further cooking. With a medium parisienne scoop, scoop out balls from the potatoes. Cook in salted water until fork tender.
For the broth: In a saucepan, heat truffle juice. Reduce by half, add consommé and simmer for five minutes. Season with truffle oil, salt and pepper. Pass through a fine-mesh sieve and reserve, keeping hot.
To finish: Remove string from thighs and cut thighs into three or four pieces each.
To serve: Place thighs in center of plate. Add vegetables and coat with Corsican broth. Garnish with truffle slices, Fleur de Sel and pepper.