Chicken pot roast with truffle mash recipe
A one pot wonder with chicken, mushrooms, creme fraiche and a truffle mash.
Ingredients
- 8 free range chicken thighs
- 100 g lardons
- 20 ml olive oil
- 1 tbsp butter
- 1 diced onion or 12 button onions
- 200 g button mushrooms
- 2 garlic cloves
- 1 sprig of thyme
- 1 small glass of white wine or dry sherry
- 250 ml chicken stock
- 2 tbsp creme fraiche
- 1 small bunch of parsley
- 1 pinch salt and pepper
- 1 kg Maris piper potatoes
- 200 g butter
- 100 ml milk
- 1 tsp truffle oil
- 8 free range chicken thighs
- 3.5 oz lardons
- 0.7 fl oz olive oil
- 1 tbsp butter
- 1 diced onion or 12 button onions
- 7.1 oz button mushrooms
- 2 garlic cloves
- 1 sprig of thyme
- 1 small glass of white wine or dry sherry
- 8.8 fl oz chicken stock
- 2 tbsp creme fraiche
- 1 small bunch of parsley
- 1 pinch salt and pepper
- 2.2 lbs Maris piper potatoes
- 7.1 oz butter
- 3.5 fl oz milk
- 1 tsp truffle oil
- 8 free range chicken thighs
- 3.5 oz lardons
- 0.1 cup olive oil
- 1 tbsp butter
- 1 diced onion or 12 button onions
- 7.1 oz button mushrooms
- 2 garlic cloves
- 1 sprig of thyme
- 1 small glass of white wine or dry sherry
- 1.1 cups chicken stock
- 2 tbsp creme fraiche
- 1 small bunch of parsley
- 1 pinch salt and pepper
- 2.2 lbs Maris piper potatoes
- 7.1 oz butter
- 0.4 cup milk
- 1 tsp truffle oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Peel and chop the potatoes into large chunks. Place in water and bring to a simmer. Cook for around 20 mins or until the spuds are tender. Drain and let them steam off. Heat the butter and milk and mash into the potatoes. Season and beat with a wooden spoon. Add the truffle oil and keep warm.
- In a large casserole pan, heat the oil. Season the chicken thighs and place skin side down for 5mins on a medium heat. When the skin has gone a beautiful golden crispiness, turn over and brown the flesh. If not all will fit in one go, do in batches. Remove the chicken and place on a plate.
- In the chicken pan, add the lardons and butter, cook for 5 mins in the chicken fat. Add the diced onion or button onions. Sweat until soft and starting to colour.
- Add the mushrooms whole, crushed garlic and thyme. Fry altogether for a few minutes then season. If you season before the mushrooms have coloured they become too wet and will sweat.
- Pour in the wine or sherry and boil hard. Add the chicken stock and place the thighs back in skin side up. Bring to a simmer and reduce the heat, the chicken will take around 20 mins on a gentle flame. If the sauce is disappearing too quickly place a lid on top.
- Just before its finished stir in the creme fraiche and chopped parsley and season.
- Serve with the mash and some greens.
The Fabulous Baker Brothers have partnered with the Mushroom Bureau to encourage the UK to use more mushrooms in their dishes. Visit www.moretomushrooms.com
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