Roasted Chicken with Truffle Sauce

What comes to your mind when you think of roasted chicken? Are you able to conjure images of tender and juicy chicken pieces or is it that of sinfully delicious skin with a taste to transcend you to heaven? When it comes to roasted chicken, an undeniable fact is that no matter what your preferences are, roasted chicken can always be made such that it leaves an unforgettable taste in your mouth. If you are looking for one, read on.


This recipe serves 2 to 4. The cooking time is 45 minutes and the preparation time is 10 minutes.


Ingredients Quantity
Olive oil 3 tablespoons
Cremini mushroom (diced) 3
Salt To taste
Black pepper (freshly ground) To taste
Fresh Thyme (chopped) 2 teaspoons
Rosemary leaves (freshly chopped) 2 teaspoons
Foie gras (sliced) 2
Truffle oil 1 ½ teaspoons
Chicken 4 pounds
Heavy cream 2/3 cup
Salt To taste
Pepper To taste
Fresh green beans For serving
Carrots For serving
Ratatouille For serving

Special Equipment Needed:

2 ring molds (3 inches each) will be needed.


Heat the oven at 350⁰F. Take a medium sized skillet and put it over the heat. Add a tablespoon of olive oil or fish fat in the skillet. Once it is heated, add mushrooms, pepper and salt and start stirring the mixture continuously. Continue cooking until the mushrooms are tender. This will take approximately 10 minutes. Keep the mushrooms separate after removing them from the skillet and allow them to cool.

Mix rosemary and thyme in a small bowl and rub this mixture on the sides of the chicken that are skinless. Use pepper and salt to season the chicken’s skin. Take another skillet and put it over medium heat. Add the remaining oil or fat to it and heat it. Fry the chicken in the oil until it is golden brown. Make sure that the chicken is placed skin down in the skillet so that the skin is crisp. This will take about 10 minutes.

Put the chicken on a flat work surface and put a slice of foie gras on each thigh of the chicken. It is recommended that you fold the chicken breasts over the thighs such that the breasts are on the thighs and the meat on the legs is exposed. Use a metal ring to ensure that each half of the chicken stays in its place in a compact shape.

Put the skillet in the oven and allow it to roast. Make sure the chicken is thoroughly basked in juices. Cook until the meat thermometer registers 140⁰F for 20 minutes. Put the chicken on a plate and keep it aside for 10 minutes.

Remove all the fat from the skillet leaving back just about 2 tablespoons. Add truffle oil, cream and mushrooms to the fat and cook it over a medium flame. Make sure you remove any brown bits from the pan while cooking. Bring the mixture to a simmer when the cream reduces and add salt and pepper to taste.

It is now time to remove molds from the chicken. Dish out on warm plates and spoon sauce around the chicken. Serve with carrots, ratatouille and fresh beans.