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Ingredients for 4 persons:

4 chicken breasts from a free-range bird

2 tablespoons unsalted butter

2 leeks

1 canned truffle

2/3 cup crème frâiche

¼ cup Fino Sherry



If possible, purchase 2 birds and trim the wings down to the last joint.  Remove the breasts by cutting from the shoulder joint down along the ribs and breastbone to keep this wing portion attached.  Remove the skin from the breast and carefully butterfly it for stuffing working from the thickest part and leaving it attached along one side.  Lightly salt and pepper this opening.


Place the breasts on a bake sheet lined with foil or parchment.  Preheat the oven to 275 degrees.


Melt the butter in a small skillet.  Trim, rinse clean and cut the leeks into julienne strips.  Add them to the butter with 3 tablespoons water.  Cover and braise for 5 minutes, until the leeks are tender and there is still liquid in the pan.  Reserve this liquid.


Divide the leeks among  the chicken breasts  placing them on the bottom half of each butterflied breast.  Dice the truffle and scatter the bits over the bed of leeks.  Fold over the top half of the breast meat   Add the truffle juices to the skillet.


Smear the top of each breast portion with a generous layer of crème fraiche.  Drizzle on a few drops of Sherry.  Bake for 5 minutes.  Remove the tray and turn on the broiler.  Return the breasts to the oven, about 4” below the flame and cook until the cream begins to brown, about 5 minutes.



Stir the remaining cream and sherry to the skillet and bring to a simmer.  Season to taste as needed and spoon around the breasts.