Preparation:

– Season the thighs with fleur de sel and pepper.

– Melt the butter in a frying pan and roast the chicken for 4-5 minutes on each side. Set the chicken aside on a plate.

– Peel and chop the onions. Rinse and chop the celery and place in the pan. Cook gently until the vegetables have melted, then add the minced garlic.

– Preheat the oven to 180°C. Pour the cider into the pan. As soon as the mixture is simmering, add the stock, bay leaves and 3 sprigs of thyme. Return the chicken to the pan, cover and place in the oven for 30-35 mins.

– Remove the pan from the oven. Remove the chicken. Add the cream and mustard to the pan. Stir and place over a low heat for 3-4 mins, the sauce will thicken. Return the chicken to the pan. Sprinkle with the remaining fresh thyme and pepper.

Preparation:

– Brown the onions in the butter. Add the rice and sauté until transparent. Moisten with the white wine. Allow to evaporate completely, stirring, before adding the stock in portions.

– Simmer over medium heat, stirring occasionally. Wait for the stock to evaporate before adding more. When the rice reaches the desired consistency, stir in the cream and cheese.

– Cut 12 thin slices of truffle with a mandolin or knife and set aside. Grate the rest into the risotto and leave to rest for 5 minutes, covered. Season to taste with salt and pepper.

– Toss the risotto before serving. Decorate with the slices of truffle and chives, and perhaps sprinkle with a little truffle powder for an even more pronounced flavour.