Boutje with mushroom and truffle sauce

Name: Boutje with mushroom and truffle sauce
Ingredients: Thyme; Olive oil; chicken legs; 300 g Mushrooms; truffle jus; 5 Water; Cream

Dish with poultry from France.

Ingredients

Thyme

Olive oil

chicken legs

300gMushrooms

truffle jus

5Water

Cream

Vacuum seal the chicken leg with a little olive oil and thyme. Cook for 1 hour at 65°C in a water bath.
Sear the leg before serving.
Blend 300 grams of mushrooms with 5 dl water until smooth. Simmer over low heat, strain, and season with a little truffle jus and salt.
Add two tablespoons of cream and froth the sauce before serving.