Truffle Roast Chicken with Matt’s Roast Potatoes and Wilted Kale

TruffleChicken11I love it when I actually experience some kitchen mojo {such a dorky saying, but not sure how else to say it}. You know, when everything in the kitchen just works – your instincts are right on, your timing perfect, your palate on target and you just feel confident and relaxed {which is not always the case}. I experienced just such a day last Sunday. It might have had something to do with the fact that I had a bit of a buzz going – Matt and I made a trip up to Sonoma to meet with a wedding invitation designer, and on our way home, stopped in at Ram’s Gate for a quick wine tasting. It was a beautiful fall day, perfect for driving through vineyards, with the windows wide open and the air blowing your hair into your face.

On the way home, we decided that a roast chicken was in order for an early supper. I decided to depart from our ordinary roast chicken and go for something completely fall appropriate and luscious – truffle roast chicken. At the store, we picked up a whole chicken, black winter truffle butter, mushrooms, potatoes, onions and thyme. I used the black truffle butter in two ways – I slathered it all over the chicken before roasting, and then to totally push it over the top, I added it to finish the gravy made of pan juices and wild mushrooms. The black flecks of the truffle dotting the blistered, golden brown chicken was absolutely gorgeous and the flavor was decadent. Served with Matt’s roast potatoes and a warm, wilted kale, this was the perfect homey, yet elevated, autumnal meal.



Truffled Roasted Chicken

  • 1 whole, free-range chicken, giblets and neck removed {mine was 3 1/2 pounds}
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons truffle butter {I used black winter truffle butter}
  • 2 large onions, skin removed and cut into wedges {sixths}
  • 1 teaspoon olive oil

Liberally season chicken with salt and pepper {including inside the cavity} and set on a plate or tray large enough to hold entire chicken. Let rest at room temperature for 30 minutes.

While chicken is resting, place roasting pan to be used for chicken in oven and preheat oven to 400°F. Rinse chicken with cold water thoroughly and pat dry with paper towels. Truss chicken’s legs together by tying them somewhat tightly with kitchen twine. Rub 2 tablespoons of truffle butter all over chicken, including in between the breasts and skin. Place 2 wedges of onions inside chicken cavity. Season entire chicken with salt and pepper. Carefully, place chicken into preheated roasting pan and put pan back into oven.  Immediately reduce heat to 375°F.

In medium bowl, combine onion wedges with olive oil and salt and pepper to taste. Toss to coat onion wedges thoroughly. Set aside.

After 30 minutes, remove roasting pan from oven, and baste chicken with juices collecting in roasting pan. Scatter onion wedges in roasting pan around chicken, cut sides down. Place roasting pan back in oven. Every 5 minutes, baste chicken with its own juices {try not to let oven door stay open too long each time so that the oven stays hot}, until chicken is cooked completely, about 80 to 90 minutes total, depending on the size of the chicken. Once done, remove chicken from roasting pan and let rest on carving board and cover with foil.

Pan Gravy with Wild Mushrooms and Truffle

  • 1 pound wild mushrooms {I used small shitakes and creminis}
  • 2 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • Few sprigs of thyme or lemon thyme, stems removed
  • Onions and pan juices from roasted chicken {see recipe above}
  • 1 c. chicken stock
  • 1 small shallot, minced
  • 1/2 c. white wine
  • 1/2 c. heavy cream
  • 1/2 teaspoon all purpose flour
  • 2 tablespoons truffle butter

In large skillet, melt 2 tablespoons unsalted butter over medium heat. When melted, add mushrooms and season with salt and pepper to taste. Sprinkle thyme over mushrooms. Cook until mushrooms are browned and cooked through, about 5 to 8 minutes. Remove from heat and set aside.

Strain pan juices and onions remaining in roasting pan into separate bowl. Once strained, pour juices back into roasting pan. Place roasting pan over medium heat on stove. Add chicken stock and cook until reduced by half. Add shallots and wine, and cook until reduced by half further and shallots are translucent. Add cooked mushrooms and cream. Sprinkle with flour and stir to combine. Cook until reduced slightly and thickened, and raw flour taste is gone, about 2 minutes. Add truffle butter and stir to combine. Spoon into gravy boat and serve warm.

Matt’s Roasted Potatoes

See recipe here.

Wilted Kale

  • 1 bunch Dino or Tuscan kale, chopped coarsely and hard ribs removed
  • 1 tablespoon extra virgin olive oil
  • 1 small shallot, minced
  • Kosher salt
  • Freshly ground black pepper

In large skillet, heat olive oil over medium low heat. Add shallots to oil, and cook until translucent and fragrant, about 5 minutes. Add kale and stir to evenly coat. Season with salt and pepper to taste, and stir to evenly coat. Cover pan and let kale steam, stirring occassionally until appropriately wilted.







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24 Responses to Truffle Roast Chicken with Matt’s Roast Potatoes and Wilted Kale

  1. chef mimimi says:

    yum. a perfect dinner.

  2. This is pretty much the perfect meal. I love it all, roasted chicken, potatoes and vegetables is a meal I can always eat and never tire of. Your black truffle butter addition to both the chicken and gravy is over the top delicious.

  3. Not only is this a beautiful dish, it is a dish of pure comfort, and I know will be absolutely delish when I serve it to my family.. ❤ Thank you for sharing!!

  4. Lena says:

    This sounds incredible!

  5. Leslie says:

    I’m thinking I want to make THIS for Thanksgiving instead of turkey this year! – Leslie

  6. Alecia says:

    black winter truffle butter? This sounds like it belongs on everything. Holy yum.

  7. laurasmess says:

    What a wonderful recipe Lindsay. Looks so, so delicious… perfect for any night of the week. I don’t have any truffle butter but I have some truffle oil. Do you think it’d work, perhaps if I put a few drops of truffle oil into melted butter? I’m dying to make this roast. I want to eat that mushroom sauce through the screen 🙂 xo

    • fleurdeselsf says:

      Thank you Laura! Yes, I think a few drops of truffle oil mixed into melted butter, and then basted on to the chicken would work well. Or perhaps a final anointing of truffle oil as soon as the chicken comes out of the oven. The mushroom sauce was oh so good – I am drooling a little just thinking about it. Of course, Matt, who is more of a purist when it comes to “gravy” thought that it was a bit over indulgent, but oh how I loved it! xoxo

  8. Skye says:

    What a wonderful idea to add truffle butter to your roast chicken. This is my favourite roast chicken recipe – simple and classic – but I’m absolutely going to have to try it with truffles now. Irresistible.

  9. burrocakes says:

    Mmmm this looks delicious. Just in time for the chilly New Mexico winter. Thank you for sharing. My wife will love this.

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