Chicken-spinach-foie Gras-truffle Chowder Recipe
Make Chicken-spinach-foie Gras-truffle Chowder Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Dice the chicken breast, chop the onion and garlic, and peel and dice the potatoes.
- 2
Sauté the Aromatics
In a large pot, heat 1 tablespoon of truffle oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- 3
Cook the Chicken
Add the diced chicken breast to the pot and cook until it is no longer pink.
- 4
Add Potatoes and Broth
Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender.
- 5
Incorporate Spinach and Cream
Once the potatoes are tender, add the fresh spinach, heavy cream, and foie gras. Stir gently to combine and allow the foie gras to melt into the chowder.
- 6
Season to Taste
Add salt, black pepper, and fresh thyme to taste. Drizzle remaining truffle oil over the chowder.
- 7
Serve
Ladle the chowder into bowls and serve hot, garnished with additional thyme if desired.