Bresse chicken breast stuffed with truffle, served with foie gras basmati24-10-2017
As we head into the holiday season, Franceagroalimentaire presents a new recipe :
Bresse chicken breast stuffed with truffle, served with foie gras basmati
(Recipe courtesy of the BIVB)
4 Bresse chicken breasts (skins on)
30g fresh or preserved truffles (finely sliced)
1cl truffle juice*
10cl single cream
200g basmati rice
80g fresh foie gras
1 small onion
40cl chicken stock
Salt and pepper
Carefully peel back the chicken skins without removing completely. Season with salt and pepper, then place the finely sliced truffle under the skins. Using a brush, coat with a teaspoon of truffle juice. Carefully roll the chicken breasts individually in cling film, making sure that each one is hermetically sealed. Poach either in a steam oven or a steamer on the hob for 15-20 minutes.
Meanwhile, chop the onion finely, transfer to a frying pan and fry in 10g butter until soft. Add the rice, and top up with chicken stock. Season with salt and pepper, then transfer to an oven for 20 minutes at 200°C.
Cut the foie gras into small cubes. Heat the remaining truffle juice in a pan. Add the cream and bring to the boil; adding the butter, chopped into small cubes, and season well.
Next, sear the foie gras pieces in a very hot frying pan, without any additional fat. Season. Allow to brown for around 40 seconds, remove from the heat and discard any juices from the pan. Add the foie gras to the rice. Finely slice the chicken breasts and serve on a plate together with the rice. Thicken the truffle and cream sauce in a blender, and pour over the meat. Garnish with a few truffle slices. Et Voila!
Food and wine pairing
A Montrachet Grand Cru would be the ideal white wine to match this dish. Or why not try a Corton-Charlemagne Grand Cru, Chablis Grand Cru, Chassagne-Montrachet 1er Cru, all delicious white wines from Bourgogne made from Chardonnay.
*cans of truffle juice are readily available to purchase at specialist retailers or online