Roasted chicken with truffle butter

Chef Nicolas Cantrel of Bistrot Bagatelle

In my Haute Living article this week, I interview Nicolas Cantrel of Meatpacking hotspot, Bistrot Bagatelle.

Here, he shares his recipe for roasted chicken with truffles:
Serves 2

½ roasted chicken of (3.5 pounds)
6 slices of truffle butter
3 cloves of garlic
2 sprigs of rosemary
2 sprigs of thyme
2 Yukon gold potatoes, sliced
4 pieces of crimini mushroom
¼ of Spanish onion, sliced
1 truffle oil, for drizzling

Make the chicken
Preheat oven to 475 degrees farenheit. Place 4 slices of truffle butter between the meat and the skin of the chicken and add the garlic clove, 1 rosemary sprig, 1 thyme sprig. Place the potato slices, mushroom, onion and remaining truffle butter around the chicken. Roast for 20 minutes. Spoon onto the plate and top with the chicken. Garnish with sprigs of rosemary and drizzle of truffle oil.

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