Wash and pat chicken dry and dredge in flour.
In a 14 inch frying pan, heat olive oil until just smoking. Brown pieces of chicken until golden, 3 or 4 at a time. Remove to a plate. Continue until all the pieces are done.
Add garlic and cook until light brown. Add Portables and truffles and saute until soft, about 4 to 5 minutes. Add wine and tomato conserva and stir through. Add broth and chicken pieces and bring to a boil. Lower heat and simmer 20 minutes or until the juices of a thick piece of chicken run clear. Add parsley and serve immediately.
Recipe Courtesy of Mario Batali