Truffle & Lemon Chicken

TruffleChicken

Zesty and full of flavour, this truffle and lemon chicken with crushed Jerusalem artichokes, potatoes and green salad is ideal for a sumptuous autumnal dish.

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. For even more truffle delights, pick up the October 2o16 issue of Good Things magazine.

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