Weekend Cooking: Truffled Chicken with Champagne Sauce (Valli Little)

Last week I talked about three cook books I had out of the library. One of those was Delicious: Love to Eat: Around the World in 120 Simply Delicious Recipes by Valli Little.

There were quite a few recipes that we have made in this book, but the one that I specifically wanted to share was the one for Truffled Chicken and Champagne Sauce. I know it sounds fancy, but it actually wasn't too difficult. The first time we made this recipe it was just for us, but we also made the champagne sauce when we did a roast chook for Christmassy in July and we had guests over. 

Just in case you think we are springing for truffles on a regular basis, we did a little bit of adapting to the recipe. I had bought some truffle butter when I visited the French festival and so we used that which we spread under the skin. We also used the humbler chicken Maryland instead of the cut they mentioned. We also did potatoes and you will note no green vegetables, as I had to specifically have to request them otherwise they will not make it onto the plate when my husband is cooking

Truffle Chicken with Champagne Sauce (Valli Little)

4 chicken breast fillets, skin on (with the wing bone attached, often referred to as supreme or Kiev)

60g unsalted butter, softened
3 leeks (white part only) each cut into 4 lengths
1 small black truffle
1 tbs olive oil
1-2 tsp truffle oil (optional)

Steamed baby vegetables, to serve

Champagne sauce

20g unsalted butter

1 tbs plain flour

1 garlic clove, crushed
100ml champagne or other sparkling white wine

2 sprigs of thyme

1/ cup (125ml) pure (thin) cream

1/2 cup (125ml) chicken stock

Pre-heat oven to 180c. Grease a 2L (8 cup capacity) baking dish.

Place leeks in prepared baking dish and dot with 30g butter. Sason, then pour over the chicken stock. Place a sheet of baking paper over the top, then bake for 30 minutes or until tender. Remove from the oven.

Meanwhile, gently loosen the skin from the breasts. Thinly slice the truffle and place a few slices between the skin and flesh of each breast. Season. Heat remaining 30g butter and olive oil in a frying pan over medium-high heat. Cook the chicken, skin-side down first, for 3 minutes each side or until light golden. Place the chicken on top of the leek mixture in the baking dish, then return to the oven and cook for a further 15 minutes. Remove from the oven, drain off 100ml of the cooking liquid and reserve. Set aside the chicken, loosely covering with foil.

Meanwhile for the Champagne Sauce, heat the butter in a frypan over medium heat, add the flour and cook, stirring, for 1 minute. Add the garlic, champagne, thyme, cream, stock and reserved cooking liquid, gently whisking until smooth. Simmer for 2-3 minutes until slightly reduced. Season well.

Thickly slice each chicken breast. Divide leeks among 4 plates, top each with a sliced chicken breast, then drizzle with champagne sauce and truffle oil, if using. Serve with steamed baby vegetables.