Chicken and Truffle Gratin
Chicken and Truffle Gratin



  • 2 whole chicken legs
  • 1 tbsp butter
  • 1 small black truffle from a jar, thinly sliced (or a dash of truffle oil)
  • 125ml heavy cream
  • 125ml chicken stock
  • 1 garlic clove
  • 1 bay leaf
  • 5 sage leaves
  • 500g potatoes, peeled and finely sliced
  • 15g grated parmesan, to serve
  • Carefully rub some softened butter between the skin and the flesh of the chicken legs, then top with ½ the truffle slices or plenty of truffle oil. Season well, and set aside in the fridge. Heat together the stock with the cream and the whole garlic clove, the remaining truffle, bay leaf, and sage, and allow to infuse for 30 mins off the hob.
  • Preheat the oven to 180C and butter a shallow baking dish. Layer the potatoes and the truffle slices from the cream, along with plenty of seasoning. Strain over the infused cream and stock blend, the scatter with parmesan. Place the chicken legs on top, brush with butter, and roast for 1 hour. Allow to rest for 10 mins, then serve with rocket salad.
1 hr
2 serving

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