Chicken with Truffles

Ingredients

• 4 small chickens or 2 large chickens
• 100 grams of Burgundy truffles, sliced thinly
• 2 tablespoons of olive oil
• 2 onions, chopped
• 100 grams of pancetta, cut into strips
• 2 garlic cloves, crushed
• 100 ml of dry white wine
• 500 ml of chicken broth
• 100 ml of pumpkin cream
• salt and pepper to taste
• 2 tablespoons of chopped parsley

Method

1. Prepare the chicken by making a slit along the backbone to open it up, remove the innards and wings, and cut it into pieces.
2. In a non-stick pan, sauté the olive oil, onions, and pancetta for 5-7 minutes on medium heat.
3. Add the garlic and cook for another 2 minutes.
4. Add the chicken, white wine, and chicken broth, bring to a boil and cook on medium heat for 20-25 minutes or until the chicken is fully cooked.
5. In another pan, sauté the truffle pieces on high heat for 2-3 minutes, then add the pumpkin cream and cook for another 2 minutes.
6. Add the truffle sauce to the chicken pieces, mix well and cook for 5 minutes on low heat.
7. Place the chicken pieces on a serving plate, pour the sauce over it, and garnish with chopped parsley.
8. Serve immediately.