Roasted Chicken With Truffle Sauce Recipe

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Details

12 Ingredients

• 1 (4-lb) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
• 3 cremini mushrooms, stems removed and diced
• 2 (1-oz) slices foie gras, optional
• Kosher salt and freshly ground black pepper
• 2 tsps chopped fresh thyme
• 3 Tbsps duck fat or olive oil
• Salt and pepper
• Special equipment: 2 (3-inch) ring molds
• 2/3 cup heavy cream
• 2 tsps chopped fresh rosemary leaves
• Serving suggestions: French green beans, carrots, and ratatouille
• 1 1/2 tsps truffle oil