Chicken with wild mushrooms and airy potatoes with truffles
3 servings
40 minutes
Chicken with forest mushrooms and airy truffle potato is a true culinary masterpiece that combines the elegance of European cuisine with the depth of forest aromas. Tender chicken meat infused with white sherry gains unique softness, while sautéed chanterelles and morels add a rich earthy flavor and a light nutty note to the dish. The whipped potato puree, enriched with truffle paste to an airy consistency, creates a harmonious complement that emphasizes the dish's luxury. This is the perfect choice for gourmets who appreciate the balance of tenderness and richness of flavor nuances. Such a treat is suitable for festive lunches and romantic dinners, providing unforgettable gastronomic experiences.
1
Salt and pepper the chicken, fry it in a skillet with butter skin-side down, flip it and add white sherry. Cover with a lid; after 2 minutes remove the wings, after 5 minutes the thighs, and another 5 minutes for the breasts. Strain the remaining liquid for the chicken sauce.
- Chicken breast fillet: 150 g
- Chicken leg quarters: 200 g
- Chicken wings: 100 g
- Sherry: 150 ml
- Butter: 200 g
2
Fry the chanterelles in butter, soak and boil the morels, then add them to the chanterelles.
- Chanterelles: 30 g
- Morels: 15 g
3
Separate the cooled pieces of chicken from the bones.
4
Fry again skin-side down in a skillet with butter until a nice color, flip and add sauce.
- Butter: 200 g
5
Add the fried mushrooms after 5 minutes.
- Chanterelles: 30 g
- Morels: 15 g
6
Boil the potatoes in their skins with thyme, garlic, and salt, then peel them, and while hot, quickly mash into a puree.
- New potatoes: 500 g
- Salt: 1 g
- Shallot: 30 g
7
Add salt, milk, butter, truffle paste to taste, and sautéed shallots.
- Salt: 1 g
- Milk: 130 ml
- Butter: 200 g
- Truffle paste: 10 g
- Shallot: 30 g
