milk poached poulet rouge

Milk Poached Poulet Rouge w/ Truffle Sauce

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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.

Milk Poached Poulet Rouge w/ Truffle Sauce
  • 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


  • Make the Potato Puree:

Peel the potatoes and simmer them in salted water with the bay leaf and garlic until tender.

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.


Add the butter to the mashed potatoes and mix to combine. Taste and add salt as necessary.

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:

Preheat your oven to 350 degrees.


Cut the turnips into quarters as necessary to get pieces of uniform size. Put them in a large pot covered with cold water.

Bring the water just to a boil, then strain out the turnips.

You can blanch the turnips a day or two before, if desired.


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.

Roast the turnips in the oven until tender.

  • Cook the Chicken:

Split the bird in two – one piece with the breasts and wings, the other with the legs and thighs (technique guide).

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.

Cut parchment paper into a large circle (cartouche) and use it to cover the surface of the milk to ensure everything stays submerged.

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:

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.

When the sauce has thickened, add the butter and simmer, stirring, until it’s melted in.

  • Plating

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.

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