Cooking Level: ★★★☆☆
Dry the chicken pieces and let them sit at room temperature for 30 minutes.
Heat the butter in a large pan or casserole and add the chicken pieces. Brown them quickly on all sides until light golden brown.
Season the chicken pieces with salt and pepper and pour over the cream. Cover the pan and bring to a boil.
Preheat your oven to 180°C and add the pan. Cook for about 1 hour and keep turning the chicken.
Take out the chicken pieces of the sauce and set aside. Mix the truffle paste with the cream sauce and add the chicken pieces back to the pan.
Let simmer for another 2 minutes, sprinkle with fresh chopped parsley and serve immediately.
SOUTH STREAM TIPS
This dish can also be done with chicken breast or chicken thigh. Serve with pasta, rice or potatoes. Also you can add vegetables like carrots and parsnips into the sauce. Serve with a glass of white wine and some good rustic Italian bread. Sprinkle with extra virgin olive oil.