The Alderley Market
Great food direct from the people who made it.

Organic Free Range Chicken
poached with Truffle
Young Vegetables
1 3lb Organic Free Range Chicken

2 Pints White Chicken Stock

1 Glass Dry White Wine

1 Pint Water

8 Sprigs Garden Thyme

4 Bay Leafs

10 Peppercorns

3 tlbsp of Truffle Butter

½ lb Cheshire New Potatoes

Zest of 1 Lemon

4oz Extra Fine Beans

1 Bunch Baby Leeks

½ lb fresh English Peas

8 Tender Stem Broccoli

1 Bunch English Asparagus

Salt & Pepper
Season the chicken with salt and pepper, force the Truffle butter under the skin off the bird. Place the chicken in a large pan and cover with the stock, white wine & water. Place in the herbs, garlic, peppercorns & lemon zest. Gently simmer now for 1 hour, after which time the chicken is cooked and its time to add the vegetables. Keeping the stock simmering first add the potatoes and cook for 5 minutes Next add the young carrots, leeks, broccoli, beans & asparagus after a further 3-4 minutes the peas can be added. 2 minutes later the dish is ready to serve. Take the chicken and carve up and serve the poached vegetables on top. It may be necessary to slightly adjust the seasoning on the stock, which will be the sauce and possibly thicken slightly with a little corn flour. In the restaurant at this point we would add more truffle and chopped delicate herbs.


This recipe will give you the pure flavour of a good quality organic free range chicken paired with excellent seasonal local produce. The elegant factor being the addition of truffle butter, is a classic easy “one pot dish” and a different way of cooking a chicken. Please remember the word simmer means simmer!! Try not to boil heavily as you will ruin the delicate flavours.  


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