Chicken with Truffles, Wild Mushrooms and Potatoes

Chicken with Truffles, Wild Mushrooms and Potatoes
Photo by Gary Moss

Ingredients

  • 1 ½ pounds Yukon Gold potatoes
  • 2 tablespoons butter
  • 8 fresh thyme sprigs
  • 2 teaspoons white truffle oil
  • 4 cups canned low-salt chicken broth
  • 1 cup dry white wine
  • 1 cup frozen peas
  • + 8 more ingredients
    • 3 tablespoons olive oil
    • 1 pound shiitake mushrooms
    • 6 garlic cloves
    • 1 6- to 7-pound roasting chicken
    • 3 thick bacon slices
    • 4 shallots
    • 1 pound chicken wings
    • 12 slices black truffle or 2 teaspoons black truffle sauce

Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil. Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauc...

View full recipe at Epicurious

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