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Ingredients

• 3 tablespoons duck fat or olive oil
• 3 cremini mushrooms, stems removed and diced
• Kosher salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary leaves
• 2 (1-ounce) slices foie gras, optional
• 1 1/2 teaspoons truffle oil
• 1 (4-pound) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
• 2/3 cup heavy cream
• Salt and pepper
• Serving suggestions: French green beans, carrots, and ratatouille
• Special equipment: 2 (3-inch) ring molds

Description

Food Network Invites You To Try This Roasted Chicken With Truffle Sauce Recipe.

Food Network