Roasted Chicken With Truffle Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1567
FAT
247%
CHOL
354%
SOD
73%

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Ingredients for 2 servings

1 (4-pound) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact

3 cremini mushrooms, stems removed and diced

2 (1-ounce) slices foie gras, optional

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh thyme

3 tablespoons duck fat or olive oil

Salt and pepper

Special equipment: 2 (3-inch) ring molds

2/3 cup heavy cream

2 teaspoons chopped fresh rosemary leaves

Serving suggestions: French green beans, carrots, and ratatouille

1 1/2 teaspoons truffle oil

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