This dish is pure elegance. Bringing to you the most earthy and authentic tastes of truffles, this dish is an ideal pick for a large gathering or a dinner for two. For those who believe that to live is to eat, this dish will come as nothing short of a pleasant surprise. The chicken has a soft and tender meat and its unusual combination with truffles and potatoes will render it a finger-licking good taste. If you are ready to taste a meal that will be the talk of the town, this recipe is the most tasteful way to do it. Read on to find out what it takes to create a classic like this. Detailed instructions have been provided.
This recipe serves 4. The cooking time is 1 hour and preparation time is 20 minutes.
Olive oil 3 tablespoons
Chicken wings 1 pound
Shallots (sliced) 4
White wine (dry) 1 cup
Chicken broth (canned and low salt) 4 cups
Roasting chicken 1 (6-7 pounds)
Thyme sprigs (fresh) 8
Garlic cloves 6
Black truffles 12 slices
White truffle oil 2 teaspoon
Yukon potatoes (sliced and peeled) 1 ½ pounds
Bacon slices 3
Shiitake mushrooms 1 pound
Thawed frozen peas 1 cup
Butter ¼ stick or 2 tablespoons
Take a large skillet and put it over a medium flame. Heat a tablespoon of oil to it and add the chicken wings to it. Fry until they are golden brown while stirring continuously. This will take around 20 minutes. Next add the shallots and fry for four minutes. Add white wine to it and cook till the mixture starts boiling. Next add chicken broth and make it boil again. Reduce the heat and let the mixture simmer until the liquid is condensed to two cups. This will take around 25 minutes. Take a sieve and strain the sauce through it into a medium-sized pan.
Heat the oven at 450⁰F. Season the chicken thoroughly with pepper and salt. Put garlic and thyme in the chicken’s cavity. Use your fingers to loosen the skin from the meat on the breast. Place truffle slices carefully under the chicken’s skin or you can alternatively use truffle sauce and spread it evenly under the skin. Take a teaspoon of truffle oil and rub it all over the skin. Now put the chicken in a roasting pan.
Take a large bowl, and toss bacon, potatoes, mushrooms and olive oil in it. Sprinkle pepper and salt. Spoon this mixture all around the chicken. Roast it until you can see the juices running when the thickest meat on the thigh is pierced. Stir veggies continuously. The chicken will be roasted for 75 minutes. Transfer it to a plate. Add peas to the mixture of veggies and whisk well so that they are heated.
Bring the sauce to a simmer. Reduce the heat. Add a teaspoon of truffle oil and butter. Mix together until the butter melts. Use pepper and salt for seasoning. Spoon veggies in a plate. Serve the veggies with sauce and chicken.