This is part of my New Years Resolution.
This is the first dish in my quest to use new ingredients. I've had a truffle sitting in my pantry that I've been meaning to use for a while. Tonight I finally got a chance to use it.
I prepared a roast chicken with truffles. Along with that was some apple dressing and green beans topped with sauteed mushrooms. This was paired with Perigueux sauce, a rich combination of stock, Madiera, and truffles.
It came out very well, I thought. I like the rich earthy taste of the wine and truffles with chicken, even though reds aren't traditional with poultry (AFAIK). The sauce (technically a gravy as I did finish it with some cornstarch rather than doing a pure reduction) went very well with the simple apple and bread stuffing.
All in all, success for the first new ingredient! (If anyone wants further recipe details, speak up and I can post 'em.)