Milk Poached Poulet Rouge w/ Truffle Sauce
Delicate poached chicken paired with roasted baby turnips, a potato puree, and a robust truffle & madeira wine sauce.
INGREDIENTS
- Poulet Rouge:
- 1 Poulet Rouge Chicken
- 4 cups of Milk
- Water
- 1 sprig Fresh Thyme
- 2 Bay Leaves
- 4 strips Lemon Zest
- 1 clove of Garlic, crushed
- 1 tsp Salt
- Roast Turnips:
- 1lb Baby Turnips, Peeled & Greens Removed
- 2 tbsp Butter
- 1 tsp Orange Zest
- 1 tsp Salt
- 1 crank Cracked Black Pepper
- Yukon Gold Potato Puree:
- 1lb Yukon Gold Potatoes
- 3 tbsp Butter, cut into four pieces
- ¼ cup Heavy Cream
- 1 clove Garlic, peeled
- 1 Bay Leaf
- Salt & Pepper to taste
- Madeira-Truffle Sauce:
- ½ cup Black Truffle Juice
- ½ cup Madeira Wine (don’t use an expensive one)
- ¼ cup minced Onion
- 2 tbsp White Wine
- 1 tbsp Black Truffle Peelings
- 3 tbsp Unsalted Butter
DIRECTIONS
- Make the Potato Puree:
1
Peel the potatoes and simmer them in salted water with the bay leaf and garlic until tender.
2
Press them through a fine mesh strainer/tamis/food mill.
Optional: press the garlic clove through as well & incorporate it into the puree for additional flavor.
3
Add the butter to the mashed potatoes and mix to combine. Taste and add salt as necessary.
4
Heat the cream on the stove or microwave until warm. Mix it into the potato puree. Taste again, and add more salt if necessary.
- Cook the Turnips:
5
Preheat your oven to 350 degrees.
6
Cut the turnips into quarters as necessary to get pieces of uniform size. Put them in a large pot covered with cold water.
7
Bring the water just to a boil, then strain out the turnips.
You can blanch the turnips a day or two before, if desired.
8
Put the butter and orange zest in the pan and melt the butter. Add the turnips to the butter along with the salt & pepper. Toss to coat, then move the turnip-butter mixture to a small baking dish.
9
Roast the turnips in the oven until tender.
- Cook the Chicken:
10
Split the bird in two – one piece with the breasts and wings, the other with the legs and thighs (technique guide).
11
Put the chicken sections in a large pot. Add the milk, bay leaves, lemon zest, garlic clove and thyme. Add enough water to cover the chicken by an inch.
12
Cut parchment paper into a large circle (cartouche) and use it to cover the surface of the milk to ensure everything stays submerged.
13
Cook at high heat until the liquid almost reaches a boil, then reduce the heat to low. Cook until the chicken is cooked through (the internal temperature reaches 165˚F).
- Make the Sauce:
14
In a frying pan combine the truffle juice, white wine, truffle peelings, onion and madeira wine. Bring to a simmer, then simmer until thickened enough to coat the back of a spoon.
15
When the sauce has thickened, add the butter and simmer, stirring, until it’s melted in.
- Plating
16
Cut the chicken into four portions (two breast servings, two leg servings). Serve atop the potato puree with the turnips & truffle-madeira sauce.
Note:The leftover truffle peelings can be divided into smaller containers and frozen for longer shelf life.