Ingredients

• 100ml/3½fl oz rapeseed oil
• 1 large chicken
• jointed into 8 pieces
• salt and black pepper
• 200g/7oz bacon lardons
• 200g/7oz shallots
• peeled and cut in half lengthways
• 1 garlic bulb
• cut in half horizontally
• 500g/1lb 2oz wild mushrooms (such as chanterelles
• girolles
• ceps
• and morelles)
• cleaned
• 50g/1¾oz butter
• 50ml/2fl oz madeira
• 500ml/18fl oz dark chicken stock
• 200ml/7fl oz double cream
• 1 bunch fresh tarragon
• 1 small truffle

Directions

• Add half the oil to a large hot pan.
• Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown
• then turn over and repeat on the other side.
• Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp
• then add the shallots and garlic and cook until coloured.
• Transfer the chicken to the casserole. In the same frying pan
• fry the mushrooms in the butter for 3-4 minutes. Add the Madeira
• stock
• cream and tarragon. Season to taste with salt and freshly ground black pepper.
• Pour the sauce over the chicken and simmer for 15-20 minutes.
• To serve
• pile the chicken in a serving bowl
• cover in sauce and shave over the truffle.