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Recipe Summary

prep:
30 mins
roast:
45 mins at 400°
cook:
6 mins
Servings:
8
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°. Place chicken pieces on a rimmed baking sheet and drizzle with 1 tbsp of the olive oil, then season with 1 tsp of the salt and 1/8 tsp of the pepper. On a separate rimmed baking sheet, toss mushrooms in remaining 2 tbsp oil, 1/4 tsp of the salt and remaining 1/8 tsp pepper. Roast chicken and mushrooms at 400° for 35 minutes, until golden. Remove mushrooms. Roast chicken 10 minutes more, until cooked.

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  • In a large skillet, melt butter over medium heat. Stir in shallots and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in stock, cream and mushrooms. Bring to a boil and cook 3 minutes, until thickened. Stir in thyme, truffle oil, remaining 1/4 tsp salt and, if using, freshly cracked pepper.

  • Place chicken on a platter and pour truffled mushroom sauce over top. If desired, drizzle with additional truffle oil.

Nutrition Facts

299 calories; total fat 14g; saturated fat 6g; cholesterol 110mg; sodium 558mg; carbohydrates 4g; fiberg; protein 37g.

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