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How to make it

  • Heat 1 tablespoon olive oil in large pot over medium-high heat.
  • Add chicken wings; brown well, stirring often, about 20 minutes.
  • Add shallots; sautee 4 minutes.
  • Add wine; bring to boil.
  • Add broth; bring to boil.
  • Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes.
  • Strain sauce into medium saucepan. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper.
  • Place thyme and garlic in cavity.
  • Run fingers between skin and meat on breast to loosen.
  • Arrange truffle slices under skin or spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan.
  • Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl.
  • Sprinkle with salt and pepper.
  • Spoon mixture around chicken.
  • Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas into vegetable mixture; stir to heat through.
  • Bring sauce to simmer.
  • Reduce heat to low.
  • Add 1 teaspoon truffle oil, then butter and whisk just until butter melts.
  • Season with salt and pepper.
  • Spoon vegetables onto plates.
  • Serve with chicken and sauce.

Reviews & Comments 1

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    " It was excellent "
    mjcmcook ate it and said...
    This recipe makes my mouth "water"...!
    I can hardly wait to try it!
    Thank-you....mjcmcook...I gave You
    a "5"....!
    Was this review helpful? Yes Flag

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