Poached chicken stuffed with black truffle, with boiled vegetables and salsa verde


by: Caroline B

If you are making this for 2 people, buy a whole chicken, take the breasts off and use the carcass to make the stock. You could either roast the legs for another recipe, or do as we do at Locanda and use the leg meat to make some tortellini. However, if you just have chicken breasts and you have some chicken stock already made, you can do this simpler version.


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serves: 4

4 chicken breasts

small black truffle, thinly sliced

18 tablespoons chicken stock

1 carrot (sliced)

1 stalk celery (chopped)

8 baby now potatoes

Chicken tortollini (optional)

Salsa verde (to serve salt and pepper)

Nutrition Facts
Poached chicken stuffed with black truffle, with boiled vegetables and salsa verde

Servings Per Recipe: 4

Amount per Serving

Calories: 543

  • Total Fat: 7.5 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 153.8 mg
  • Sodium: 379.9 mg
  • Total Carbs: 61 g
  •     Dietary Fiber: 6.5 g
  •     Sugars: 5.4 g
  • Protein: 57.5 g

how is this calculated?

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1.  Insert a sharp knife under the skin cf each chicken breast and make a pocket. Slide in some slices of black truffle.

2.  Season the chicken breasts and wrap them in plastic wrap. Bring a pan of water to the boil, put in the chicken, reduce the heat and simmer for 12 to 15 minutes until cooked (check that the juices run clear when you pierce the thickest part of the meat).

3.  In the meantime, bring the chicken stock to the boil in a separate pan, add the carrot, celery and new potatoes, and cook until tender. If using tortellini, add these to the pan for the last 4 to 5 minutes.

4.  Slice the chicken and arrange in large soup plates. Lift cut the tortellini, if using, from the pan, add to the plates and then ladle cut the vegetables and stock. Serve with the salsa verde on the side.

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