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
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.

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