-
1
Cut the chicken into portions.
-
2
Begin by removing the legs and chop in half by cutting at the center joint, giving you a drumstick and a thigh.
-
3
Cut off the neck and slice into little pieces and put this together with the wings into the chicken stock.
-
4
Chop through the breast and put the back part of the chicken into the simmering stock.
-
5
Sever the actual breast into 3 pieces and remove the tiny bones.
-
6
Dry the chicken portions with paper towels and season with salt and pepper.
-
7
Heat some clarified butter in a frying pan and when hot, place the legs and thighs in to fry (these portions take longest to cook).
-
8
After a couple of minutes turn the chicken pieces.
-
9
It should be a crisp golden color.
-
10
Now add the chicken breasts and allow all the pieces to continue cooking.
-
11
Turn the breast portions until evenly colored.
-
12
Heat another pan and add the unmelted butter to begin the 'Roux'.
-
13
Once the butter has melted remove the pan from the heat and add the flour.
-
14
Stir it well then return to the heat and stir the 'roux' briskly so that all the flour is cooked.
-
15
Turn the chicken portions once again and reduce to medium heat.
-
16
Remove the roux from the heat and blend in the chicken stock gradually.
-
17
Stir briskly so that no lumps form.
-
18
Return to the heat and bring the sauce to a boil, stirring continually.
-
19
Boil for 3 minutes and then reduce heat to a low simmer.
-
20
Add the juice from the tin of cepes, white wine, and cream to the simmering sauce.
-
21
Bring it all to the boil stirring constantly.
-
22
Turn the chicken once again and add the garlic.
-
23
Allow it to give up its flavor for 2 minutes only, then discard.
-
24
Whisk the sauce until smooth and creamy.
-
25
Pour off the butter and chicken juices into a dish, and fry the cepes with the chicken in the pan.
-
26
Pour the sauce over the chicken and cepes and add the juice from the truffle and the chopped parsley.
-
27
Place the entire concoction into a heated serving dish and sprinkle the truffle slices over the top.
-
28
Serve immediately.
