Truffle Chicken

Chicken

• 1 (4-5 pound) chicken, cut in half
• 2 teaspoons truffle salt
• 3 tablespoons clarified butter or cooking oil, divided
• 2 leeks, rinsed well and sliced
• 2 russet potatoes, peeled and cut into small wedges
• 3 cloves of garlic, sliced thin
• Salt and pepper to taste
• 1 cup dry white wine
• 3 cups chicken stock
• Bouquet garni of 4 sprigs each thyme and parsley, tied with 2 bay leaves

Mushroom Veloute Sauce

• 1/2 cup butter
• 1/4 cup flour
• 1 pound mixed mushrooms (such as cremini, oyster and shiitake), sliced and baked for 20 minutes
• 1/2 teaspoon truffle salt
• 1/2 cup crème fraiche or heavy cream
• 1 teaspoon cognac

Preheat oven to 375 F. Pat the chicken dry. Sprinkle 2 teaspoons truffle salt under the skin.

In the fait tout, heat 2 tablespoons clarified butter. Sear the chicken halves skin side down, until they are golden brown. Remove from the pan.

Add the remaining butter to the pan and saute the leeks and potatoes until brown and crisp. Add garlic and cook 1 minute. Season with salt and pepper.

Add wine, chicken stock and bouquet garni to the fait tout. Bring to a boil. Return the chicken to the pan, skin side up, on top of the vegetables. Cover and bake 45 minutes, or until a thermometer inserted into the chicken reads 160 F.

When finished cooking, remove the chicken, potatoes and leeks to a sheet pan, and cover loosely with foil. Cook the stock on the stovetop until reduced to 1 cup. Skim off any foam and reserve the broth in a bowl.

In the fait tout, melt 1/2 cup butter over medium heat. Whisk in flour and cook until it forms a thick roux, stirring constantly until lightly browned. Pour in the reserved broth and whisk constantly until it thickens enough to coat the back of a spoon. Add the baked mushrooms, crème fraiche, truffle salt and cognac. Stir to combine, then taste and adjust seasoning as necessary. Pour the sauce into a bowl.

Carve the chicken and serve with the veloute sauce at the table.