Roasted Chicken with Truffled Mushroom Sauce

Roasted Chicken with Truffled Mushroom Sauce
Servings: 8 Yield: servings Prep 30 mins Roast 400°F 45 mins Cook 6 mins


  • 2 whole chickens (about 3 lbs each), cut into 8 pieces each (breasts halved; about 4 lbs after discarding wings and back)
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 pound wild mushrooms, halved or quartered
  • 1 tablespoon unsalted butter
  • 2 tablespoons finely diced shallots
  • 1 tablespoon all-purpose flour
  • 1 cup unsalted chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon truffle oil, plus more (if desired) for drizzling
  • Freshly cracked black pepper (optional)

Make It

1. Heat oven to 400 degrees . 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 degrees for 35 minutes, until golden. Remove mushrooms. Roast chicken 10 minutes more, until cooked.

2. 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.

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

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 299, Fat, total (g): 14, chol. (mg): 110, sat. fat (g): 6, carb. (g): 4, fiber (g): , pro. (g): 37, sodium (mg): 558, Percent Daily Values are based on a 2,000 calorie diet.