Roasted Chicken with Truffled Mushroom Sauce 2 whole chickens (about 3 lbs each), cut into 8 pieces each (breasts halved; about 4 lbs after discarding wings and back) 3 tablespoons olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 pound wild mushrooms, halved or quartered 1 tablespoon unsalted butter 2 tablespoons finely diced shallots 1 tablespoon all-purpose flour 1 cup unsalted chicken stock 1/2 cup heavy cream 1 teaspoon chopped fresh thyme 1 teaspoon truffle oil, plus more (if desired) for drizzling Freshly cracked black pepper (optional) Directions 1. Heat oven to 400 degrees . Place chicken pieces on a rimmed baking sheet and drizzle with 1 tbsp of the olive oil, then season with 1 tsp of the salt and 1/8 tsp of the pepper. On a separate rimmed baking sheet, toss mushrooms in remaining 2 tbsp oil, 1/4 tsp of the salt and remaining 1/8 tsp pepper. Roast chicken and mushrooms at 400 degrees for 35 minutes, until golden. Remove mushrooms. Roast chicken 10 minutes more, until cooked. 2. In a large skillet, melt butter over medium heat. Stir in shallots and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in stock, cream and mushrooms. Bring to a boil and cook 3 minutes, until thickened. Stir in thyme, truffle oil, remaining 1/4 tsp salt and, if using, freshly cracked pepper. 3. Place chicken on a platter and pour truffled mushroom sauce over top. If desired, drizzle with additional truffle oil. ~ from familycircle
Posted on: Fri, 05 Dec 2014 01:00:00 +0000
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