Preheat the oven to 475 degrees F. Rinse the chicken well inside and out and pat dry with paper towels.
Drain the truffles and reserve liquid separately. Slice the truffles thinly and reserve the nicest 8 or 10 slices. Set the remaining truffle slices aside.
Working carefully, loosen the skin on the breasts of the chicken and insert the slices of truffle between the breast and the skin. Season the chicken well both inside and out with salt and pepper and tie the legs together. Turn the wings under the bird. Heat a Dutch oven just large enough to hold the chicken with 2 tablespoons olive oil. Scatter the onion, celery, and carrot over the bottom of the Dutch oven. Rub the chicken on all sides with 1 tablespoon of the butter and add the chicken to the Dutch oven on its side. Add the Champagne. Place the Dutch oven in the oven and cook the chicken, undisturbed, for 20 minutes, until golden brown on the side facing up. Carefully turn the chicken to its other side and baste with the drippings and continue to cook until golden brown on the second side, about 15 minutes longer. Finally, reduce the oven temperature to 375 degrees F and turn the chicken on its back. Continue to cook the chicken until golden brown on the breast side and the juices run clear when pieced in the deepest part of the thigh, 30 to 40 minutes longer. Transfer chicken to a platter and keep warm.
Transfer the Dutch oven to the stovetop and heat over medium-high heat. Skim as much of the fat from the drippings as possible and discard fat. Add the white wine and cook, stirring to dissolve the browned bits stuck to the inside of the pan. Add the chicken broth and truffle juice and continue to cook until the liquid has reduced by about 50 percent. While the broth is reducing, combine the remaining 2 tablespoons of butter and the flour in a small bowl and, using the back of a spoon, make a smooth paste. When the liquid has reduced by 50 percent, strain through a fine-meshed sieve and return to the Dutch oven or to a clean saucepan. Add the heavy cream and reserved truffle slices and bring to a simmer. Ladle about 1/2 cup of the hot mixture into the small bowl with the butter-flour mixture and whisk until smooth. Slowly whisk the butter-flour mixture into the sauce in the saucepan and continue to cook until sauce is thick enough to coat the back of a spoon and flavorful, about 10 minutes. Season, to taste, with salt and white pepper. Add any accumulated juices from the resting chicken to the sauce, cut the chicken into serving pieces and serve, with the sauce ladled over the chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	493.7 Kcal (2067 kJ)
Calories from fat	315.04 Kcal
		% Daily Value*
Total Fat	35g	54%
Cholesterol	340.41mg	113%
Sodium	656.34mg	27%
Potassium	501.39mg	11%
Total Carbs	11.42g	4%
Sugars	2.26g	9%
Dietary Fiber	1.12g	4%
Protein	24.71g	49%
Vitamin C	24.5mg	41%
Vitamin A	5.1mg	169%
Iron	6.8mg	38%
Calcium	64mg	6%

Amount Per 100 g
Calories	141.8 Kcal (594 kJ)
Calories from fat	90.48 Kcal
		% Daily Value*
Total Fat	10.05g	54%
Cholesterol	97.77mg	113%
Sodium	188.51mg	27%
Potassium	144.01mg	11%
Total Carbs	3.28g	4%
Sugars	0.65g	9%
Dietary Fiber	0.32g	4%
Protein	7.1g	49%
Vitamin C	7mg	41%
Vitamin A	1.5mg	169%
Iron	2mg	38%
Calcium	18.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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