The recipe for half-mourning chicken.
A century ago, France produced 1,300 tonnes of truffles per year. The product was accessible and found in significant quantities in the countryside.
The idea of combining poultry and truffles dates back to the 17th century. Many recipes mention this.
The dish will become, thanks to a certain Françoise Fayolle, known under the name of Mère Fillioux, a specialty of Lyon gastronomy at the end of the 19th century and the 20th century.
The recipe will then be passed on to Mother Brazier (first woman to win 3 stars in the Michelin guide), then to Paul Bocuse, trained by Mother Brazier.
The recipe for chicken in half-mourning Ingredients :
- 1 hen
- 50 g of truffle
- 50g softened butter
- 20 cl of chicken broth
- 10 cl of white wine
1. Mix the butter and the truffle.
2. Slip this truffle butter under the skin of the hen.
3. Leave to infuse for 48 hours.
4. Cook the chicken in a casserole dish with the broth and white wine in the bottom, elevating the chicken a few centimeters to steam it.
5. Cook the hen for 2h30 at 120°C.
6. Serve with albufera sauce.
