0.5l chicken stock
30 g Truffle "Tuber Uncinatum" from Champagne
Vegetables from your garden (carrots, turnips, brussel sprouts, beetroots, cabbage roots, leeks, pumpkin, etc)
Remove the thighs of the chicken and set them aside for later. Cut the breast of the chicken off and season them. Put some butter in a pan then place one side of the breasts in, colour slightly, then start again the the other side.
Deglaze with the champagne (keep two soup spoons for the end) and allow to boil; pour in the chicken stock. Cover and simmer for 15 minutes. At the end of this step, open the lid, add the cream and cook on a low heat without the lid. Baste the chicken from time to time. After 5 minutes remove the breast and add the last spoons of Champagne.
Peel and cook all the vegetables in salty boiling water, keeping them crisp and finish in another pan with the butter and truffle. Arrange them on plates and add the chicken coated in hot Champagne sauce.