1. Roll the chicken pieces in flower and brown them in a half-butter, half-olive oil mixture. Careful not to burn either the fat or the chicken.
2. Remove the tenders, which will cook more quickly than the rest.
3. Mince the shallots and sweat them with the chicken.
4. Add the Port wine. Let reduce, then moisten with the heavy cream. The juice should come out at the touch and the thighs should be white inside.
5. Add the tenders back in and cook 5-10 minutes more over low heat. The whole dish should take on an amber hue.
6. Crush the Foie Gras with a fork and add to the pan. Thicken the sauce with a whisk. Off the fire, add the Truffle shavings (not less than 3 tablespoons) and spray on a bit of truffle juice. Serve with rice or pasta.
My advice: Serve with rice or pasta.
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