HomeMeatChickenBel-Air’s Truffle & Lemon Chicken Zesty and full of flavour, this truffle and lemon chicken with crushed Jerusalem artichokes, potatoes and green salad is ideal for a sumptuous bite. Serves 4 Ingredients: For the crushed artichokes and potatoes • 600g Jerusalem artichokes, cleaned and quartered lengthwise • 25ml olive oil • 25ml truffle oil • salt and pepper • 150g small blue potatoes (or new potatoes) For the chicken: • 8 skin-on, boneless chicken thighs • 1 tbsp truffle oil • 1 lemon, zest only (use the juice for the salad) • salt and pepper For the salad: • 30g chives, finely chopped • 30g parsley, finely chopped • 30g chervil , finely chopped • 100g mixed green salad leaves • 50ml olive oil • 35ml white truffle oil • ½ a lemon, juice only (use the zest for the chicken) • salt and pepper • 50g parmesan • fresh white Alba truffle, to taste Method 1 Preheat oven to 180°C. 2 Toss the Jerusalem artichokes with both oils and season well. Transfer to a roasting tin and cook for 20 minutes, or until crisp and golden on the outside and soft inside. 3 Bring a large saucepan of salted water to the boil, add the potatoes, and cook for 20 minutes, or until soft in the centre. 4 Lightly brush the chicken thighs with truffle oil and season well. Set a large ovenproof frying pan over high heat, and, once hot, add the thighs skin side-down and cook for 5 minutes, until the skin is golden-brown and the fat has rendered. 5 Turn the thighs over, add the lemon zest, and transfer the pan to the oven for 15 minutes. 6 Meanwhile, place the cooked artichokes and potatoes in a large bowl. Gently crush together and set aside, keeping warm. 7 For the salad, combine the salad leaves and herbs in a large bowl and set aside. Whisk together both oils in a small bowl with the juice of half a lemon until emulsified. Season to taste and pour over the salad, tossing well to evenly coat. 8 To serve, divide the salad, crushed artichokes and potatoes, and chicken evenly between four serving plates. Shave over the parmesan and as much white truffle as you like, and finish with a drizzle of truffle oil. Recipe courtesy of Bel-Air.