ingredients

1 chicken of Bresse of 2 kg

Sauce :

50g black truffle from Périgord
100 g carrots
100 g sweet onions
100 g celery branch
15 g of garlic
1000 g of white background poultry
0.4 L of liquid cream
0.5 L of Arbois white wine

Garnish :
1.2 kg of celery root
75 g of butter
0.5 L of milk
10 g of salt
2 g pepper

Steps

Step 1

Cut the chicken in 8 pieces.

2nd step

Sauté in butter until a light blonde color is obtained.
Arrange the chicken pieces in a baking sheet.

Step 3

Cook, letting the carrots cut in small cubes and the onions sliced.

Step 4

Add the celery cut into small cubes. Add the garlic.

Step 5

Sprinkle with the white background and the liquid cream.

Step 6

Cook and reduce by half.

Mix in the blender and add the crushed truffle. Adjust seasoning with salt and pepper.

Step 7

Peel celery root, cut into cubes and cook for ¾ hour in milk and 50 cl of water.

Step 8

Drain in a colander. Make crushed with a fork. Add the butter and pepper. Arrange in a warm dish.

Step 9

Add the salt and pepper to the chicken and put in the oven for 25 to 30 minutes at 100 ° C so that the poultry keeps all its softness.