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1
Whisk flour, salt, and pepper in shallow bowl.
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2
Coat chicken pieces in seasoned flour; transfer to rack.
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3
Let stand 15 minutes.
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4
Coat with flour again; return to rack.
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5
Melt butter with oil in heavy large skillet over medium heat.
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6
Working in batches, add chicken and saute until brown, about 5 minutes per side.
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7
Transfer chicken to plate.
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8
Add shallots to skillet and saute until golden, about 2 minutes.
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9
Add Champagne and bay leaf and bring to boil, scraping up browned bits.
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10
Return chicken and any accumulated juices to skillet.
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11
Cover and simmer until chicken is just cooked through, about 15 minutes.
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12
Meanwhile, cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes.
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13
Using slotted spoon, transfer to bowl of ice water.
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14
Cool quickly, then transfer beans to paper towels to drain.
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15
Return water to boil.
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16
Add celery root and carrots and boil 1 minute.
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17
Drain; transfer vegetables to ice water to cool quickly, then transfer to paper towels to drain.
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18
Pat all vegetables dry.
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19
Transfer chicken to platter; tent with foil to keep warm.
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20
Place egg yolks in small bowl.
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21
Gradually whisk in 3 tablespoons chicken cooking liquid.
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22
Place same skillet over medium-low heat.
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23
Whisk in yolk mixture.
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24
Cook until sauce begins to thicken, stirring constantly, about 2 minutes (do not allow mixture to boil).
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25
Add vegetables and truffle, if desired, to sauce and cook until heated through, about 2 minutes.
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26
Spoon sauce with vegetables around and over chicken and serve.
