Chicken Supreme With Truffle And Sage
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 sprigs
Sage (fresh)1
Salt2 cups
Chicken Stock1 tbsp
Dijon Mustard1 cup
Butter (melted)450 g
Jerusalem Artichoke3 tbsps
Olive OilDirections:
1
For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat
2
Insert the truffle slices under the loosened skin over the breast and wing
3
Cover with sage leaves and put the skin back
4
Season the chicken with salt and pepper
5
Preheat the oven at 350 degrees F
6
In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes
7
For the sauce: Reduce the chicken stock by 1/2 for 30 minutes
8
Add the Dijon mustard and lemon juice
9
Slowly add the butter, whisking constantly until emulsified
10
Season the sauce with salt and pepper, to taste
11
Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows
12
Preheat the oven at 350 degrees F
13
Cut the artichokes in half
14
In a bowl, mix everything together
15
Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender