By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
470 cal · 100 min
Truffled Chicken
Recipe GLPRef823f70bc3454
A classic Mediterranean whole roasted chicken infused with the luxurious aroma and flavor of black truffles. Thin slices of black truffle and garlic are tucked beneath the skin, while softened butter enriched with cognac and Madeira creates a golden, fragrant bird. Elegant and simple, this dish celebrates the natural flavors of quality poultry and prized truffles.
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Ingredients
1 whole chicken (3½ lb.), rinsed and patted dry
¾ oz. black truffles, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
1 garlic clove, peeled and halved lengthwise
2 tbsp. softened butter
1 tbsp. Rainwater Madeira wine
1 tsp. cognac
Directions
Preheat your oven to 450°F (230°C). Pat the chicken completely dry inside and out with paper towels, ensuring all moisture is removed.
In a small bowl, combine the softened butter with the cognac and Madeira wine, stirring until well blended.
Working carefully, gently lift the skin of the chicken starting at the breast, being careful not to tear it. Slide the truffle slices and garlic halves under the skin, distributing them evenly across the breast and thighs.
Rub the exterior of the chicken generously with the butter-cognac mixture, working it into all areas of the skin.
Season the inside and outside of the chicken liberally with salt and freshly ground black pepper.
Place the chicken breast-side up on a roasting pan or in a roasting dish. Roast in the preheated oven for 60–75 minutes, until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone. The skin should be golden brown and crispy.
Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the chicken into portions and serve, ensuring each portion includes some of the truffle-infused skin and meat.
Comments
Black truffle is the gating ingredient—you'll make a special trip to Harris Teeter's specialty or seafood counter, or more likely drive to a gourmet shop like The Spice and Tea Exchange, a real errand on a weeknight. At $30–60 per ounce for fresh truffle, cost per serving easily hits $15–25 for the truffle alone, before chicken and Madeira; Cognac and good butter add more. The stated 100 minutes is honest if you're browning chicken and making a pan sauce, but do not expect shortcuts—this dish asks for attention and technique. It's a special-occasion dish for four, not a weeknight family meal, and the sauce does not reheat well, so plan to serve it the same night.
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