Poulet Tartarin

Ingredients

• 1300 gChicken
• 100 gSausage
• 15 gTruffle
• 10 gParsley
• 50 gPork belly
• 40 gButter
• 60 mlWhite wine
• 150 mlTomato sauce
• 15 gAnchovy butter
• 6 gSalt
• 2 gPepper
• 200 gPorcini
• 15 mlOlive oil
• 1 pcsGarlic

Instructions

1. 1

   Prepare stuffing and stuff chicken

   • Mix sausage meat, finely chopped truffle and the chopped fresh herbs in a bowl. Season with salt and freshly ground pepper.
   • Season the inside of the chicken with salt and pepper and fill it with the sausage-truffle mixture. Truss the chicken with kitchen twine.
2. 2

   Brown and cook the chicken

   • Cover the chicken breast with thin slices of streaky bacon to bard the breast.
   • Heat butter in an ovenproof casserole or heavy pan. Brown the chicken on the breast side and on all sides until golden.
   • Finish cooking the chicken in the closed casserole (or roast in the oven at 180 °C) until the internal temperature is about 75 °C. Remove, untruss and return the chicken to the casserole.
3. 3

   Finish the sauce

   • Add white wine (approx. 60 ml) to the pan juices and reduce by half over high heat, scraping up browned bits.
   • Add tomato sauce (150 ml) and simmer a few minutes until slightly reduced.
   • Stir in anchovy butter (about 1 tbsp). Bring briefly to the boil, adjust seasoning and serve the chicken with the sauce.
4. 4

   To serve (suggestion)

   • Carve the chicken in the casserole and spoon over the sauce.
   • Serve with sautéed porcini mushrooms with a touch of garlic and chopped parsley (optionally add some daube jus to the tomato sauce).