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Corn-Fed Baby Chicken with Savoy Cabbage and Périgord Truffle

Corn-Fed Baby Chicken with Savoy Cabbage and Périgord Truffle

Matthias Brenner
A refined, restaurant-quality dish featuring corn-fed baby chicken prepared two ways, paired with delicate savoy cabbage and finished with a rich poultry jus and aromatic Périgord truffle.
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Prep Time 50 minutes
Cook Time 2 hours
Total Time 2 hours 50 minutes
Course Dinner
Cuisine French
Servings 2 servings

Ingredients
 
 

Chicken & Confit Legs

  • 2 corn-fed baby chickens
  • 2 tbsp brown butter
  • 2 sprigs thyme
  • 1 clove of garlic
  • zest of 1/2 lemon
  • salt & pepper

Poultry Farce

  • 1 corn-fed chicken breast skin removed
  • 150 ml heavy cream
  • 1 splash white brandy
  • 1 small carrot finely diced
  • 1 celery stalk finely diced
  • ½ leek finely diced
  • 20 g fresh Périgord truffle (finely chopped trimmings)

Savoy Cabbage

  • 1 head of savoy cabbage

Poultry Jus

  • Chicken bones (from the carcasses)
  • 1 carrot, 1 celery stalk, ½ leek (roughly chopped)
  • 10 g fresh Périgord truffle
  • 500 ml poultry stock
  • 50 ml Noilly Prat
  • Splash of sherry
  • thyme & rosemary
  • 2 shallots
  • 1 tbsp truffle paste
  • 1 tbsp tomato paste

Finishing & Garnish

  • butter
  • 10 g Périgord truffle (thinly sliced)
  • Fresh chives (finely chopped)
  • Salt & pepper

Instructions
 

Prepare the Chicken

  • Remove the breasts and legs from the chickens.
  • Vacuum-seal the legs with brown butter, thyme, garlic, lemon zest, salt, and pepper. Confit in a steam oven at 65°C (150°F) for about 2 hours, then chill in ice water.
  • After cooling, remove the thigh bone with a gentle twisting motion.

Make the Poultry Farce

  • Finely dice the corn-fed chicken breast and blend it with the heavy cream, salt, pepper, and a splash of white brandy until smooth.
  • Cut the root vegetables into fine brunoise, sauté lightly, drain, cool, and fold into the farce.
  • Brush the truffle clean: reserve fine slices for garnish, finely chop the trimmings, and mix them into the farce.

Prepare the Savoy Cabbage

  • Blanch the entire head of savoy cabbage, then gently peel off the outer leaves.
  • Place the leaves between two kitchen towels and roll them flat with a rolling pin.
  • Line portion rings with the flattened cabbage leaves and pipe in the poultry farce.
  • Fold over with additional cabbage leaves.
  • Vacuum-seal the cabbage–poultry discs in the ring and steam at 85 °C/ 185°F for about 12 minutes.

Make the Poultry Jus

  • Roast the chicken bones with the chopped vegetables until well browned.
  • Deglaze with tomato paste, Noilly Prat and a splash of sherry, then add the poultry stock and herbs.
  • Reduce until glossy and full-bodied.
  • Finish with truffle juice, chopped truffle, and a little truffle paste.

Cook the Chicken Breasts

  • Sear the breasts skin-side down until crisp and golden. Season, flip briefly, then baste with cold butter, thyme, garlic, and rosemary.
  • Optional: Finish the confit legs
  • Lightly flame the confit legs with a blowtorch for extra crispness and aroma. Finish the garnish with nicely chopped fresh chives and ground pepper

Plating:

  • Place half of a savoy cabbage–poultry disc on the plate and finish with brown butter and a pinch of sea salt.
  • Arrange one or two chicken breasts alongside.
  • Garnish generously with freshly shaved Périgord truffle.
  • Add the (optionally flamed) chicken leg.
  • Spoon over the rich poultry–truffle jus.
  • To Add: Trimmings of savoy cabbage cut into Julienne and marinate as a salad and place it under the chicken breast
  • Enjoy your meal!

Notes

Corn-Fed Baby Chicken with Savoy Cabbage and Périgord Truffle
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