Cut the chicken into portions. Begin by removing the legs and chop in half by cutting at the center joint, giving you a drumstick and a thigh. Cut off the neck and slice into little pieces and put this together with the wings into the chicken stock. Chop through the breast and put the back part of the chicken into the simmering stock. Sever the actual breast into 3 pieces and remove the tiny bones. Dry the chicken portions with paper towels and season with salt and pepper.
Heat some clarified butter in a frying pan and when hot, place the legs and thighs in to fry (these portions take longest to cook).
After a couple of minutes turn the chicken pieces. It should be a crisp golden color. Now add the chicken breasts and allow all the pieces to continue cooking. Turn the breast portions until evenly colored.
Heat another pan and add the unmelted butter to begin the 'Roux'. Once the butter has melted remove the pan from the heat and add the flour. Stir it well then return to the heat and stir the 'roux' briskly so that all the flour is cooked.
Turn the chicken portions once again and reduce to medium heat.
Remove the roux from the heat and blend in the chicken stock gradually. Stir briskly so that no lumps form. Return to the heat and bring the sauce to a boil, stirring continually. Boil for 3 minutes and then reduce heat to a low simmer.
Add the juice from the tin of cepes, white wine, and cream to the simmering sauce. Bring it all to the boil stirring constantly.
Turn the chicken once again and add the garlic. Allow it to give up its flavor for 2 minutes only, then discard.
Whisk the sauce until smooth and creamy.
Pour off the butter and chicken juices into a dish, and fry the cepes with the chicken in the pan.
Pour the sauce over the chicken and cepes and add the juice from the truffle and the chopped parsley. Place the entire concoction into a heated serving dish and sprinkle the truffle slices over the top. Serve immediately.
A specialty of La Truffiere in Paris