Poulet Sauté Demidoff (Chicken with the Demidoff Vegetable Garnish and Truffles)

Ingredients

• 1 chicken
• butter
• vegetable garnish as at « Poularde Demidoff »
• 50 grammes truffles
• 3 spoonfuls good veal stock

Instructions

1. Colour the chicken pieces in butter.
2. Add the vegetable garnish given at « Poularde Demidoff », in half the proportions.
3. Finish cooking the chicken and its garnish in the oven.
4. Ten minutes before the cooking is at the right point, add 50 grammes of truffles cut in crescents and 3 spoonfuls of good veal stock.
5. Dish up the chicken at the moment and cover it with the garnish.