Poulet Forêt aux Truffe
Ingredients
- 3 tbsp olive oil
- 3 tbsp butter (divided)
- 4 large chicken thighs (bone-in, skin-on)
- salt and freshly ground black pepper
- 4 oz salted pork (petit salé)
- 6 oz shallot(s)
- 8 oz wild mushrooms (I used chanterelles and cremini)
- 1/4 cup Madeira wine
- 1 cup prepared demi-glace (chicken)
- 1/3 cup heavy cream (35%)
- 1/4 cup fresh tarragon (loosely packed)
- 1 small summer truffle (about 1/2 ounce)
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