Roasted Chicken
with Truffle Sauce
FRANCE
Preheat the oven at 175°C.
Heat about a tablespoon of fat in a medium skillet at medium heat. Add the
mushrooms, season with salt and pepper and cook, stirring occasionally, until
the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
Chop and combine the thyme and rosemary and spread the mixture over the
boned (skinless) side of the chicken. Season the skin side with salt and pepper.
Heat the remaining 2 tablespoons of fat in a large ovenproof skillet, at
medium-high heat. Working in batches if necessary, brown the chicken, skin-side
down until the skin is crisp, for 7-10 minutes.
Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts
over the thighs so that the breasts sit on the thigh and leg meat and the skin is on
the outside. Fit a metal ring over each chicken-half to hold the meat in a compact
shape.
Transfer the skillet to the oven and roast, basting the chicken several times with
pan juices. Cook until the thighs reach an internal temperature of at least 60°C
and the juices run clear, about 20 minutes. Transfer the chicken to a plate and
set aside to rest for 10 minutes in a warm place.
Pour off all but about 2 tablespoons of the fat from the skillet. Add the mushrooms,
truffle oil and cream and heat at medium-high heat, scraping any browned bits
from the pan's bottom. Simmer until the cream reduces enough to coat the back
of a wooden spoon, then season, to taste, with salt and pepper.
Remove the molds from the chicken and arrange on warm plates. Spoon the
sauce around the chicken and serve with French green beans, carrots, and
ratatouille if desired.
duck fat or olive oil
cremini mushrooms
thyme
rosemary leaves
slices foie gras (optional)
1½ Tsp truffle oil
1 free range chicken
100 ml heavy cream
salt
freshly ground black pepper
3 Tbsp
3
2 Tsp
2 Tsp
2