Chicken with Truffles Wild Mushrooms and Potatoes
From mountainmama 15 years agoIngredients
- 3 tablespoons olive oil shopping list
- 1 pound chicken wings shopping list
- 4 shallots, sliced shopping list
- 1 cup dry white wine shopping list
- 4 cups canned low-salt chicken broth shopping list
- 1 6- to 7-pound roasting chicken shopping list
- 8 fresh thyme sprigs shopping list
- 6 garlic cloves shopping list
- 12 slices black truffle or 2 teaspoons black truffle sauce* shopping list
- 2 teaspoons white truffle oil** shopping list
- 1 1/2 pounds yukon gold potatoes, peeled, cut into ‟-inch pieces shopping list
- 1 pound shiitake mushrooms, stemmed shopping list
- 3 thick bacon slices, cut into 1/2-inch pieces shopping list
- 1 cup frozen peas, thawed shopping list
- 2 tablespoons (1/4 stick) butter shopping list
How to make it
- Chicken with Truffles, Wild Mushrooms and Potatoes Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 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.
- *Black truffles and black truffle sauce are available at specialty foods stores.
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