Bel-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

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

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. 

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