90 min
Truffle Chicken & Potato Gratin
Recipe GLPR9d07e524003181
An elegant French-inspired dish featuring chicken legs with black truffle tucked beneath the skin, roasted over a creamy potato gratin infused with truffle-scented cream and stock. The potatoes cook gently beneath the golden chicken, absorbing all the savory juices and truffle flavors.
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Ingredients
2 Chicken legs with skin, bone-in
1 tbsp Salted butter, softened
1 tbsp Salted butter, melted, for brushing
1 small Black truffle, fresh or jarred, sliced very thin
125 ml Double cream (heavy cream)
125 ml Chicken stock
1 Garlic clove, peeled
1 Bay leaf
6 Fresh sage leaves
3 Fresh sage leaves, extra for garnish
500 g Floury potatoes, peeled and sliced thin
15 g Parmesan cheese, finely grated
Salt and freshly ground black pepper, to taste
Watercress salad, for serving
Directions
Gently lift the skin away from the meat on each chicken leg, being careful not to tear it. Divide the softened butter between the two legs, spreading about ½ tbsp under the skin of each leg. Arrange half of the thinly sliced truffle discs on top of the butter under the skin of each leg, then carefully smooth the skin back into place. Season the outside of the skin with salt and pepper. Refrigerate the prepared chicken legs while you prepare the gratin.
In a saucepan, combine the double cream and chicken stock. Add the peeled garlic clove, bay leaf, and the 6 sage leaves. Bring to a simmer over medium heat, then remove from heat. Stir in the remaining truffle slices and let the mixture infuse undisturbed for 30 minutes. This allows the truffle flavor to permeate the cream and stock.
Preheat the oven to 180°C (160°C fan / gas mark 4). Butter a shallow baking dish large enough to accommodate both chicken legs side by side.
Arrange the thinly sliced potatoes in overlapping layers in the prepared baking dish, seasoning lightly with salt and pepper as you layer. Strain the infused cream mixture through a fine sieve, pressing gently on the solids to extract all liquid, and discard the solids. Pour the strained cream and stock mixture evenly over the potato layers.
Sprinkle the grated parmesan evenly over the potatoes. Scatter the extra 3 sage leaves over the top.
Arrange the prepared chicken legs skin-side up on top of the potato gratin. Brush the chicken skin generously with the melted butter.
Place the gratin in the preheated oven and roast for 60 minutes, or until the chicken skin is golden brown and crispy and the meat reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh. The potatoes should be tender and cooked through.
Remove from the oven and let the gratin rest for 10 minutes. This allows the chicken juices to redistribute and drip down into the potatoes, enriching them with additional flavor.
Serve the chicken and potato gratin warm alongside a fresh watercress salad.
