Recipe from James Sakatos
Adapted by Sam Sifton
- Total Time
- About 2 hours 15 minutes
- Rating
- 4(223)
- Notes
- Read community notes
This recipe takes a nursery-food staple of the sort that both high American WASPs and low British aristocrats popularized in the middle of the last century and outfits it with culinary pearls and diamonds: foie gras and truffles. (We’ll cheat and use foie gras mousse and a dash of fake truffle oil.) It must have pleased the man whose name sits above it on the menu at the Café Carlyle: Bobby Short, the elegant saloon singer and pianist who did more than 35 years in the room. You can imagine him eating a plate of it, wiping his lips carefully with a starched and heavy napkin, then heading off into the dark night to work. As the lyric tells us, it’s a make-believe ballroom, let’s dance. —Sam Sifton
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Ingredients
Yield:4 servings
- One 3-to-4-pound kosher chicken
- Salt
- freshly ground black pepper
- ¼cup medium-dry sherry
- 1cup heavy cream
- ½cup low-sodium chicken broth
- ½teaspoon truffle oil (optional)
- 4ounces duck-liver mousse (optional)
- Slices of white bread, toasted, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
867 calories; 65 grams fat; 26 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 58 grams protein; 1234 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Preheat the oven to 325 degrees. Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes. Let cool. Remove the skin and meat from the bones. Cut the breast meat into cubes. Shred the thigh and leg meat and, if feeling very uptown, reserve for another use. Otherwise, use along with breast meat.
Step
2
In a large saucepan, reduce the sherry by half over high heat. Add the cream, chicken broth and truffle oil, if using, and boil over high heat, stirring constantly, to reduce by half again, about 10 minutes.
Step
3
Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer. Season to taste with salt and pepper. Serve hot with toast points.
Ratings
4
out of 5
223
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Cooking Notes
Jessica
This is a tasty recipe, except the truffle flavor doesn't really come through, so I am not sure if it is worth adding. It is plenty rich enough without it.
Eileen O'Connor
Might it be even more delish with some chopped and well-sautéed mushrooms?
S.
DON'T boil the truffle oil, the aroma will dissipate. Swirl it in after the simmer and just before serving.
Mike in NC
This is so quick, delicious and easy with a Costco or Fresh Market roasted Chicken!
Barbara
As an 18 yr old working the record department at Doubleday Book Store (Fifty Ave and 53rd St) in 1972, it always amused me to have Bobby Short come in and buy his own recordings. He always had a big smile for me and loved it when his music was playing as he strolled back to our department.
Ed
I’m going to make this but I’m using a pinch of truffle salt instead of the truffle oil.
nolini
Could one make this w a Rotisserie Chicken?
TGP Italy
We served this on Boxing Day this year. Instead of a roast chicken, we used breast meat marinated in buttermilk and salt and cooked in advance sous vide. We left off the truffle oil, but since it was a holiday, we splurged on an Alba truffle instead. We served the hash over long grain rice cooked in chicken broth with the white truffle abundantly shaved on the top. The dish was delicious and very "uptown." Our only quibble: next time, we will add some finely chopped parsley to keep it from being
Go all the way!
Sam, thank you for the recipe. Made this twice. First time, followed your recipe exactly. Really good, but even with pricey Whole Foods truffle oil, not a lot of the earthy depth.Second time, swapped out oil for a jar of black truffle slices. Here's what I used. https://www.amazon.com/dp/B007V97OT8?ref=ppx_yo2ov_dt_b_product_details&th=1Oh, yeah. Even with the truffles, duck mousse and chicken, groceries came in at $35 for a truly splendid dinner.
DaniH
I used Truffle salt which worked well. Also used a Costco chicken. This is such a decadent dish. A little goes a long way. Next time I might go slumming & add celery for added texture.
Richard
Add red pepper flakes to cut the richness. Oh, also add crisp bacon (on the side).
Barbara
As an 18 yr old working the record department at Doubleday Book Store (Fifty Ave and 53rd St) in 1972, it always amused me to have Bobby Short come in and buy his own recordings. He always had a big smile for me and loved it when his music was playing as he strolled back to our department.
pH
Adding the truffle oil and then cooking, evaporates its flavor. Fake truffle oil 2,4-dithiapentane is usually derived from petroleum.
S.
DON'T boil the truffle oil, the aroma will dissipate. Swirl it in after the simmer and just before serving.
Eileen O'Connor
Might it be even more delish with some chopped and well-sautéed mushrooms?
Mike in NC
This is so quick, delicious and easy with a Costco or Fresh Market roasted Chicken!
Ed
I’m going to make this but I’m using a pinch of truffle salt instead of the truffle oil.
nolini
Could one make this w a Rotisserie Chicken?
2tattered
Of course.
Jessica
This is a tasty recipe, except the truffle flavor doesn't really come through, so I am not sure if it is worth adding. It is plenty rich enough without it.
Barbara
Did you make it with the duck-liver mousse?
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