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Ingredients
Truffle Chicken with Mushrooms
- Ingredients
- 1 chicken
- 200 grams Chanterelle
- 200 grams Oyster mushrooms
- 1 small black Truffle
- 50 grams butter
- 1 bunch parsley
- 50 milliliters white wine
- salt
- freshly ground freshly ground pepper
Rinse the chicken and pat dry. Slice the truffle into thin slices with a truffle slicer or mandolin. Loosen the skin of the chicken by sliding your fingers under the skin from the neck to the end of the breast. Insert about 3/4 of the truffle slices under the breast skin of the chicken. Season the chicken cavity with salt and pepper. Cook chicken in oven at 180°C (approximately 350°F) for about 1 hour. Melt 30g (approximately 2 tablespoons) of the butter seasoned with salt and pepper. Baste chicken with butter.
Rinse the mushrooms. Cut large ones in half. Sauté mushrooms in the remaining butter in a frying pan quickly on high heat. Pour the wine into the pan, add the parsley, and season with salt and pepper. Spread mushrooms on warm plates and arrange carved chicken on top. Serve garnished with remaining truffle slices.
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |