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A Valentine’s gift for you: a dinner that will blow away your date, your family, or your friends with minimal angst. Here to do all the heaving lifting for you? The luxurious black truffle. Our test kitchen chef, Josh Cohen, used double the precious tuber to transform a simple chicken breast into a decadent, wow-inducing, show-stopper of a main dish.
The secret lies in the marination: You gently prod shavings of black truffle under the skin of a chicken breast, and drop it in a resealable zip top bag where it bathes in milk and bay leaves.
After an overnight slumber in your fridge (or a couple hours if you're a more last-minute type of person), the whole plastic bag goes right into a pot of simmering water—you might recognize this as makeshift sous vide. The gentle bubbling will cook that chicken low and slow, resulting in moist, juicy meat. As Josh puts it, “The majority of chicken breast that we eat is dry and overcooked—this chicken is truly a revelation.”
After its simmer, pat the chicken down, sear it in butter (only the richest for your Valentine), and make a simple pan sauce. Hold on, don’t freak out, you can make a pan sauce: After you remove the chicken from the pan, in go splashes of white wine, chicken stock, and a showering of truffle shavings over medium heat. Whisk, whisk, whisk and let the sauce reduce down to your desired thickness.
- 1 small fresh black truffle
- 2 boneless chicken breasts, skin on
- 1 gallon size plastic resealable storage bag
- 2 cups whole milk
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons butter, divided
- 1/4 cup dry white wine
- 1/2 cup chicken stock
Ready? Plate it up, ring the dinner bell, and revel in the "ooohs" and "aaaaahs".
Making anything for your Valentines this year? Do tell.