Truffled poularde

Name: Free-range chicken with cream and black truffle
Total time: Prep 20 min · Cook 50 min · serves 4
Cuisine: French
Ingredients: 1 free-range chicken (about 1.6 kg), cut into pieces; 40 g black truffle, thinly sliced (fresh or jarred); 300 ml double cream; 150 ml dry white wine; 2 shallots, finely chopped; 30 g butter; Salt, white pepper

with the cuvée Odyssée · Brut Nature Vintage 2007 Grand Cru

Recipe 01

Bresse poularde with black truffle, demi-deuil style

Time · Prep 30 min · Cook 90 min · serves 4

Ingredients

1 Bresse poularde, Label Rouge (about 1.8 kg)
60 g fresh black truffle (Tuber melanosporum)
50 g unsalted butter
250 ml chicken stock
100 ml thick crème fraîche
Fine salt, white pepper

Method

Thinly slice the truffle. Carefully loosen the skin of the poularde and slide the slices under the skin over the breasts and thighs. Truss and rest in the fridge for 12 hours.
Preheat the oven to 180 °C. Coat the poularde with butter, season with salt and white pepper, and place in a casserole.
Brown the poularde on all sides over medium heat, then add the chicken stock. Cover and roast for 75 min, basting every 20 min.
Remove the poularde and rest for 10 min under foil. Deglaze the casserole with crème fraîche and reduce for 5 min over high heat.
Carve the poularde, spoon the truffle sauce over and serve immediately.

Why the pairing works. The Odyssée 2007 Brut Nature, at this stage of maturity, develops tertiary notes of forest floor and mushroom that echo the truffle. The zero-dosage and extended ageing preserve a tension that balances the richness of the Bresse poularde.

Recipe 02

Free-range chicken with cream and black truffle

Time · Prep 20 min · Cook 50 min · serves 4

Ingredients

1 free-range chicken (about 1.6 kg), cut into pieces
40 g black truffle, thinly sliced (fresh or jarred)
300 ml double cream
150 ml dry white wine
2 shallots, finely chopped
30 g butter
Salt, white pepper

Method

Sweat the shallots in butter over low heat until translucent, about 3 min.
Add the chicken pieces and brown on all sides over medium heat, 8 min.
Deglaze with white wine, scraping up the fond, then pour in the cream. Season, cover and simmer over low heat for 35 min.
Stir in the truffle slices off the heat, cover for 5 min to let the aromas infuse.
Adjust seasoning and serve with fresh pasta or long-grain rice.

Why the pairing works. The well-evolved 2007 vintage brings notes of honey and dried fruit that complement the cream sauce without overwhelming it. The zero-dosage, with no residual sugar, keeps the palate clean against the richness of the dish and allows the characteristic length of this Bouzy Grand Cru to unfold.

Other pairings of this cuvée

Discover the cuvée Odyssée ← All pairings