Chicken & Truffles

Recipe Date:
April 8, 2016
Serving Size:
6
Cook Time:
02:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Roasted Half Chicken with Truffle Tomato Relish
Ingredients
  • 6 Pieces fresh chicken, cut in half with the breast bone removed
  • 1 cup Olive oil
  • 1 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tbsp Italian Parsley
  • 1 tbsp Garlic, chopped
  • 1 Lemon, zested
  • 2 cups Cherry tomatoes (red, yellow, orange, or any combination)
  • 1/2 Blulb fennel, slized thin
  • 2 tbsps Red onion, sliced thin
  • 1 tbsp Basil, chopped in chiffonade
  • 2 tbsps Truffle oil
  • 1 tbsp Red wine vinegar
  • Fresh truffle shavings to taste
  • Salt and pepper to taste
Directions
For the Chicken:
  1. Combine oil, herbs, salt and pepper, garlic, and lemon zest in a large non-reactive bowl.
  2. Add chicken to bowl and marinate for 12-24 hours in the refrigerator.
  3. Preheat oven to 400°F.
  4. Remove the chicken from the marinade.
  5. Drain off excess marinade.
  6. Place the chicken in a roasting pan and roast for 20-25 minutes until done.
  7. Remove from oven and set aside.
For the Truffle Tomato Relish:
  1. Cut the cherry tomatoes in half and place in a mixing bowl.
  2. Combine cherry tomatoes, fennel, red onion, basil, truffle oil, and red wine vinegar. Mix well.
  3. Adjust seasoning.
  4. Heat briefly just until warm before serving.
Presentation:

Place the chicken on the plate, spoon the relish over the chicken. Garnish with truffle shavings. Serve with your favorite vegetable and starch.