This is an Umbrian recipe using the a fair amount of mushrooms, giving the sauce a deep earthy sauce. The truffles are expensive, and I could only locate 1 oz of them, and they were probably of dubious quality. Oh they still had a nice taste, but my suspicion is that the fresher the truffle the better.
Even with the lower quality truffles, the sauce was amazing.
- 1 chicken, cut up into serving pieces (2 drumsticks, 2 thighs, 2 wings, etc, etc)
- salt and pepper (to taste)
- 1/3 cup olive oil
- 4 cloves garlic, thinly sliced
- 1 pound Portobello mushrooms, caps cut into 1/4inch strips
- 1 cup Pinot Grigio
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 ounces black truffles, shaved
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Using a towel, pat chicken dry. Set aside for a moment.
Place a large skillet over medium heat and pour in olive oil. Heat oil until it just begins to smoke.
In a medium size mixing bowl combine flour with salt and pepper. Dredge chicken in flour and place into hot skillet . Brown pieces of chicken until golden, 3 or 4 at a time. Place on paper towel and allow to drain off oil. Repeat this process until all chicken pieces have been browned.
Leave oil and chicken fat in skillet and add garlic. Cook until light brown. Add Portobello mushrooms saute until soft (approximately 4-5 minutes). Add Pinot Grigio and tomato paste and combine well. Add broth and chicken pieces and bring to a boil. Lower heat and simmer 20 minutes.
Place 1-2 pieces on a plate. Shave pieces of truffle on chicken. Top with parsley and serve immediately.