Make As Beautiful as it is Delicious!
With just a little bit of time and patience, you will create a delicious chicken dish that has several familiar elements, but ends up tasting like nothing else you have had before! There are some shortcuts I will point out so don't "not try" this recipe when you see the total time!
Pot Roasted Chicken with Wild Mushrooms, Asparagus Spears and Truffle Tagliatelle
Serves 4
Total time: 3 hours plus 8 hours for stock and sauce
Pot Roast Chicken
2 chickens, each weighing 2 lbs
4 pints of chicken stock
1 garlic clove, peeled and halved
3 sprigs of fresh thyme
Asparagus and Wild Mushrooms
1 bunch of asparagus
1 lb of mixed wild mushrooms
Veal Jus (or buy Veal stock)
11 lb of fresh veal bones (check with your local butcher or 2)
1 onion
1 leek
1 carrot
1 bay leaf
3 tbsp of tomato purée
3 1/2 cups pints of red wine
Truffle Sauce and Foam
1 1/2 cup pint of heavy cream
salt
1 dash of sherry vinegar
1 dash of truffle oil
Tagliatelle (or buy pre-made from the store)
1 lb of pasta flour
12 egg yolks
1 pinch of salt
To Plate
1 tbsp of butter
salt
pepper
1 handful of pea shoots
1 truffle, shaved (optional)
Directions
The Chicken
Remove the legs from the chickens and set aside. Cut around the base of both the wing bones and tap with the back of a knife. Pull and twist at the same time and the wing will come away neatly leaving around 1 in of clean bone.
You can freeze these and use in another recipe. Place the chickens into a pot of boiling chicken stock along with the garlic and thyme. Return to the boil and reduce to a simmer for 20 minutes, remove from the heat and allow to cool in the stock.
The Asparagus and Wild Mushrooms
Clean the mushrooms using a clean town or brush, then place them into a bowl of cold water and rinse for a couple of seconds. Do not leave them in the water as they will absorb extra moisture. Place onto a tea towel and leave to dry.
Using a sharp knife cut the first 2 inches off the bottom of the asparagus and then, using a peeler, peel from just below the bud down.
The Veal Jus
Preheat the oven to 350°F
Place the bones into a high-sided roasting pan and place into the oven until golden brown (around 20 minutes). Remove the bones from the tray and place into a large stock pan.
Peel and chop the vegetables and add them along with the bay leaf to the roasting tray used for the bones. Place the pan containing the vegetables on to a high heat and stir around until they start to turn brown then add the tomato purée and the wine. Stir this together well and then add to the bones.
Top the stock pan up until the water just covers the bones and gently bring the stock up to the boil, skimming with a ladle all the time to remove any impurities that float to the top. Gently simmer the stock for 8 hours, skimming all the time.
Pass the stock through a fine sieve or muslin if you have it and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency. Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed.
The Truffle Sauce and Foam
Heat up 1 1/2 cups of veal jus in a saucepan. Once the jus has boiled add the cream and reboil.
Season with a little salt and then add the sherry vinegar – the sauce needs to have a little acid taste but not be overpowering. Add the truffle oil and keep warm.
The Tagliatelle
Sieve the flour and place in a bowl. Add the egg yolks and the salt and gently mix together until all the ingredients form a firm dough
Remove the dough from the bowl and knead with your hands for 10 minutes or until the dough appears to be smooth and lump free. Wrap in plastic wrap and place into the refrigerator for 1 hour.
Roll out 1 lb of pasta dough and then put it through a pasta machine down to setting number 2. Fold the dough in half once during the rolling process to strengthen the pasta.
Once the pasta sheets are at number 2 hang them over a pole and leave to dry slightly, but only for 10 minutes or so, then roll the sheets through a tagliatelle cutter.
Place the tagliatelle into a saucepan of rapidly boiling salted water and cook for no more than 3 minutes. Remove from the water and refresh in cold water then place to one side until needed.
To Plate
Remove the chickens from the liquid and place onto a tea towel to dry. Once completely dry place the whole chickens into a deep fat fryer at 356°F for 2-3 minutes or until golden brown. Remove from the fryer and leave to rest.
Place the tagliatelle into a pot of boiling water for 1 minute, then drain and add to half the truffle sauce.
Sauté the whole wild mushrooms in a sauté pan with a little butter and seasoning. Place the peeled asparagus into the same pan and cook for two minutes.
Using a roasting fork make four good twists of the pasta in each serving dish. Arrange some of the mushrooms around the plate then, using a sharp knife, remove the breasts of chicken from the chicken body.
Season with a little salt and arrange on the wild mushrooms. Remove the asparagus from the pan and season with salt. Place two or three spears onto each breast.
Using a stick blender foam the other half of the truffle sauce – if the sauce does not foam add a dash of water and try again. Spoon this all over the chicken and tagliatelle, garnish with the fresh pea shoots and truffle and serve immediately.
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