Truffled chicken, or Chicken in Half Mourning, is a French dish that is made by inserting slices of fresh black truffles under the skin of a whole chicken that is then oven roasted. Ideally, the dish would be paired with an old red or white Burgundy wine.
I, however, had a much thriftier idea for enjoying an approximation of this Michelin restaurant experience.
Instead of a region-specific French hen, I used a pizza topped with roasted chicken. Instead of pricey truffles, I obtained a fresh, good quality black truffle sea salt (from my local Spice and Tea Exhange.) And instead of the truffle and fois gras reduction, I used Alfredo sauce and goat cheese for added richness.
The classic wine pairing for the dish is a vintage red or white Burgundy. Instead of a French Chardonnay, I used a Charles Smith Washington State Chardonnay, Eve, a highly regarded wine that cost around $14.
This successful adaptation of a classic French pairing to everyday American food and wines proved that, like truffle salt, even a little (budget) can go a long way.