Mushroom and truffle chicken is a comforting dish with a luxurious feel. This is a chicken dinner with some serious comfort food factor. It feels special enough to serve at a dinner party, but is simple enough to make for a Sunday night supper. We’ve served our truffle chicken with home made potato wedges, but you could serve with fluffly and buttery mash or even a dauphinoise to make it extra decadent. Truffle oil is a great way to inject the flavour of this luxury ingredient for less. Stuffing the mushroom and truffle mixture under the chicken’s skin allows all the flavour to soak into the chicken as it cooks. For real truffle aficionados, we’ve served this luxurious chicken dish with truffle mayo on the side.
- 500g mixed wild mushrooms
- 1tbsp truffle oil
- 4 sprigs thyme, leaves picked
- 1.5kg whole free-range chicken
- 500g potatoes, we used maris pipers, cut into wedges
- 1tbsp olive oil
- truffle mayonnaise, to serve
- watercress, to serve
Preheat the oven to 180C, Gas 4. In a food processor blitz the mushrooms until they are finely chopped. In a non-stick pan, fry the mushrooms until there is no longer any visible moisture in the pan. Remove from the heat and mix in the truffle oil and thyme leaves. Season well then leave to cool.
Stuff the mushroom mixture under the chicken’s skin and place in a large roasting tin.
Toss the potato wedges in the olive oil and season well. Arrange the wedges around the chicken. Roast the chicken for an hour and a half, until cooked through. Serve with truffle mayonnaise and watercress.