Bresse Chicken Thigh stuffed with Foie Gras and Braised in chicken and truffle Broth

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

 Directions

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.

 

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