Inspired after a trip to Rome, truffle chicken was:
- Whole good chicken, legs and breasts taken off and the carcass used to make a stock.
- Chestnut mushrooms
- Good jar of creamed white truffle (using the real things if you can get them).
- Broad beans
- Baby potatoes
- White wine
Roast the legs in olive oil, salt, pepper and some thyme.
Make a stock from carcass.
Fry mushrooms in butter until golden, season then set aside.
Fry shallots in butter in the mushroom pan.
Reduce the stock. Reduce white wine separately and add to stock with the shallots. Then add some cream & the truffle.
Reduce and season to taste.
Fry the breasts skin side down first to crisp.
Let the chicken rest ( breast and leg).
Par-Boil the potatoes, until just under done.
Then fry in olive oil until scratchy. Season. Place on kitchen role to soak up excess oil.
Take the broad beans out of their pyjamas and blanch, then peel off outer skin.
When just about ready to serve carve the breasts and serve the legs whole.
Add any juices to the sauce.
Re-heat the sauce. If you want warm the broad beans in a little butter, or serve as they are.
Pour a little or a lot of sauce over your chicken breast and legs and serve with potato, fried mushroom and broad bean.