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The main dish, French classic

Chicken demi deuil with glazed vegetables

Chicken demi deuil is a poached chicken truffled under the skin, served with glazed vegetables and a creamy suprême sauce, for 6 people. It takes 55 minutes of active work spread over two days, you truffle the chicken the night before and poach it the day you serve it. Difficulty is moderate, about €6.50 per person, and the key to success is a bare simmer that keeps the meat moist.

A chicken demi deuil, truffled under the skin and surrounded by glazed vegetables, a classic that always impresses.

Chicken demi deuil with glazed vegetables
For
6 people
Work
55 min
Total time
2 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€6.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach

Under the golden skin, the truffle slices darken the white meat into a neat diamond pattern, which is where the name demi deuil, half mourning, comes from. Slow poaching in broth scented with a clove studded onion and leeks keeps the bird tender rather than dry, while the cream based suprême sauce adds the richness a plain poached chicken would otherwise lack.

This is a dish for a family gathering or a slightly dressed up dinner, best made in fall or winter when carrots and turnips are at their best and jarred summer truffle is easy to find. Keep the rest of the menu simple, a light starter and a no oven dessert work well since the chicken already claims both your hands and your stovetop.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step
  2. The same day 1 step, 1 h 15
  3. Before the guests arrive 2 steps, 35 min
  4. When it's time to serve 1 step

The night before, truffle the chicken and keep it in the fridge, this is the step that needs the calmest hands. The morning of, start the poaching while you handle everything else. Just before guests arrive, glaze the vegetables and make the suprême sauce, leaving only the carving and plating for serving time.

The ingredients

6 people

Butcher

  • Chicken 2.2 kg

Pantry

  • Jarred summer truffle 20 g
  • Butteroften in the pantry 70 g
  • Flouroften in the pantry 30 g
  • Sugaroften in the pantry 1 tbsp
  • Coarse saltoften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 800 g
  • Turnips 600 g
  • Leeks 2
  • Onion studded with cloves 1

Dairy

  • Heavy cream 20 cl

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Gently loosen the chicken's skin with your fingers, slide the truffle slices underneath, truss the bird and keep it in the fridge.

    If you don't have truffle, use black mushroom slices instead, the look stays very handsome.

The same dayDuring the day, whenever you get a moment.

  1. Place the chicken in a large pot of cold water with the clove studded onion, leeks, one carrot and the coarse salt, bring to a simmer and poach covered. 1 h 15

    The water should never boil hard, or the meat will turn dry.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the carrots and turnips and cut them into batons or olive shapes, cook them in a saucepan with the butter, sugar, salt and water halfway up, until the water evaporates and the vegetables turn glazed. 25 min

    Shake the pan as you go, the vegetables will coat themselves in a shiny glaze.

  2. Make a roux with the butter and flour, whisk in 300 ml of the poaching broth, add the cream and let it thicken into a suprême sauce. 10 min

    Whisk constantly, that's the key to a sauce as smooth as velvet.

When it's time to serveThe final touches, right in front of your guests.

  1. Carve the chicken, arrange it surrounded by the glazed vegetables and spoon the sauce over.

    Serve the poaching broth in small cups before the main course, nothing goes to waste.

Our tips to get it right

  • Pick a plump chicken around 2.2 kg, it holds up to the long poach without drying out better than a smaller bird.
  • Save the poaching broth after the meal, it freezes well and makes a great base for soup or risotto.
  • If the suprême sauce looks slightly split while cooking, a brisk whisk off the heat usually brings it back together.

The variations

  • Skip the truffle and use rehydrated black mushroom slices under the skin instead, the look is nearly identical for a lot less money.
  • For a quicker version, poach chicken breasts for 20 minutes instead of a whole bird, the active time drops sharply.
  • Add parsnips or small glazed pearl onions alongside the carrots and turnips for more vegetables on the plate.

What to serve it with

  • Plain rice or steamed potatoes for the sauce
  • A light soup to start
  • A round white wine like Chardonnay

Storage

The chicken and vegetables keep for 2 to 3 days in the fridge in a sealed container. Reheat the suprême sauce gently over low heat without letting it boil, to keep it from splitting. The broth freezes well, the cream sauce less so.

Questions about this recipe

Can I replace the truffle with something else?

Yes, rehydrated black mushroom slices tucked under the skin give a very similar look. The flavor will be milder but the dish still looks elegant.

How do I know the chicken is fully cooked?

Pierce the thickest part of the thigh, the juices should run clear, never pink. A 2.2 kg chicken generally needs about 75 minutes at a bare simmer.

Can this serve more than 6 people?

Use a larger chicken or two smaller birds and scale up the vegetables accordingly. The poaching time stays about the same, just check doneness with a knife tip.

Can the poaching broth be reused?

Yes, it makes an excellent flavorful chicken broth. Strain it and keep it in the fridge or freezer for soup or risotto.

Can a chicken demi deuil with glazed vegetables be made ahead?

Yes, it's even recommended. The recipe needs 55 min of work in total, split up like this, the day before, 1 step, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a chicken demi deuil with glazed vegetables?

Allow 2 h 50 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in a chicken demi deuil with glazed vegetables?

About 590 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken demi deuil with glazed vegetables cost?

About €6.50 per person, that's €39.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Dark chocolate mousse The dessert

French classic

Dark chocolate mousse

  • 25 min of work
  • Prepared the day before
  • Very easy, €1.50 per person

380 kcalcalculated by Kiloach

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