Ingredients

Servings 4

• 1 chicken
• 2 oz butter
• all-purpose flour
• 1 cup white wine
• 1 lb canned tomatoes
• 1 Alba white truffle
• pepper
• risotto with Parmigiano Reggiano

Preparation

Heat the butter well in a casserole, line up the lightly floured pieces of chicken seasoned with salt and pepper, and lightly brown them over very high heat on both sides. Lower the heat and continue cooking for about twenty minutes or more if necessary, transferring the pieces to a bowl as they gradually become cooked, starting with the white pieces. Keep hot. Dilute the cooking liquid with the wine, reduce by 2/3, mix in the tomato pulp, and cook for ten minutes or so. Mix in the pieces of chicken, cover, and leave to gain flavor for a couple of minutes. Turn out the ring of rice onto a very hot serving plate, arrange the meat in the center, and cover it with its sauce. Cover everything with abundant slices of truffle and serve immediately.