Chicken with Truffles and Champagne Sauce

Name: Chicken with Truffles and Champagne Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 1 bay leaf; 296 milliliters matchstick-size pieces carrots (from 1 large); 227 grams cups matchstick-size pieces celery root (about; 2 kilograms chicken, cut into 8 pieces; 3 larges egg yolks; 227 grams green beans, cut in half crosswise, then lengthwise; 2 Tbsps extra-virgin olive oil; 118 milliliters minced shallots; 473 milliliters Champagne or sparkling white wine; 1 small black truffle, cut into matchstick-size pieces (optional); 2 Tbsps unsalted butter

Chicken with Truffles and Champagne Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 1233 calories, 85g of protein, and 80g of fat. It is perfect for new year eve. Head to the store and pick up butter, bay leaf, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk flour, salt, and pepper in shallow bowl. Coat chicken pieces in seasoned flour; transfer to rack.

Ingredients you will need

Chicken Pieces

All Purpose Flour

Pepper

Salt

Equipment you will use

Whisk

Bowl

Let stand 15 minutes. Coat with flour again; return to rack.

Ingredients you will need

All Purpose Flour

Melt butter with oil in heavy large skillet over medium heat. Working in batches, add chicken and sauté until brown, about 5 minutes per side.

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Frying Pan

Transfer chicken to plate.

Ingredients you will need

Whole Chicken

Add shallots to skillet and sauté until golden, about 2 minutes.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add Champagne and bay leaf and bring to boil, scraping up browned bits. Return chicken and any accumulated juices to skillet. Cover and simmer until chicken is just cooked through, about 15 minutes.

Ingredients you will need

Champagne

Bay Leaves

Whole Chicken

Equipment you will use

Frying Pan

Meanwhile, cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer to bowl of ice water. Cool quickly, then transfer beans to paper towels to drain. Return water to boil.

Ingredients you will need

Green Beans

Water

Beans

Equipment you will use

Slotted Spoon

Paper Towels

Bowl

Pot

Add celery root and carrots and boil 1 minute.

Ingredients you will need

Celeriac

Carrot

Drain; transfer vegetables to ice water to cool quickly, then transfer to paper towels to drain. Pat all vegetables dry.

Ingredients you will need

Vegetable

Water

Equipment you will use

Paper Towels

Transfer chicken to platter; tent with foil to keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Place egg yolks in small bowl. Gradually whisk in 3 tablespoons chicken cooking liquid.

Ingredients you will need

Egg Yolk

Whole Chicken

Equipment you will use

Whisk

Bowl

Place same skillet over medium-low heat.

Equipment you will use

Frying Pan

Whisk in yolk mixture. Cook until sauce begins to thicken, stirring constantly, about 2 minutes (do not allow mixture to boil).

Ingredients you will need

Sauce

Egg Yolk

Equipment you will use

Whisk

Add vegetables and truffle, if desired, to sauce and cook until heated through, about 2 minutes. Spoon sauce with vegetables around and over chicken and serve.

Ingredients you will need

Vegetable

Whole Chicken

Sauce