Recipe: Chicken and Truffle Fricassée with Chablis

Cut the chicken: remove the thighs and fillets, then cut the poultry pieces in half.
Peel and mince the shallots. Clean the truffle. Cut 6 nice slices and chop the rest of the truffle.
In a hot pan, pour a drizzle of olive oil and brown the thigh pieces for 2 minutes on each side.
Remove them and then brown the fillet pieces skin side first, then flesh side, for 30 seconds each.
In the same pan, add the shallots and sweat them with a pinch of salt. Deglaze the pan with Chablis Grand Cru. When boiling, add the truffle pieces, the thigh pieces, season with salt and pepper and cook covered for 8 minutes. Then add the breast pieces, season with salt and pepper, and cook covered for 5 minutes.
To finish, pour in the cream and bring to a boil. Then lower the heat and cook gently to thicken the sauce. Turn off the heat and keep warm.
Bring a large volume of water with coarse salt to a boil and cook the tagliatelle al dente. Drain them and pour into a dish, then drizzle with a bit of olive oil to prevent sticking.
On a plate, arrange the tagliatelle harmoniously (specify the presentation), then add a piece of chicken, drizzle with truffle sauce and decorate with a chervil leaf.
Chef's tip:
You can replace the truffle with morels