Pollo al tegame with truffles

Pollo al tegame with truffles is a succulent chicken dish, rich in flavour and easy to make. You can serve it directly from the pot for a rustic, Tuscan-inspired dinner.

Ingredients for 4 people

1 pz chicken
1 pz carrot
1 stalk of celery
½ onion
1 dl extra virgin olive oil
60 gr truffle
4 sage leaves
1 rosemary twig
2 dl white wine
5 dl chicken broth


In a pot with oil, fry the chopped celery, carrot, onion, sage and rosemary. Add the chicken cut up into 8 pieces, salt and let it simmer covered for around 15 minutes. Drizzle in the white wine and continue cooking the broth until reduced. Plate up with its own cooking juices and garnish with shaved truffle.