Recipe courtesy of Chuck Hughes
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Chicken Supreme with Truffle and Sage
Total:
1 hr 15 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Chicken
  • 4 chicken supremes
  • 6 sprigs fresh sage
  • 1 fresh black truffle, sliced, optional
  • Salt and freshly ground black pepper
Sauce
  • 2 cups chicken stock
  • 1 tablespoon Dijon mustard
  • Juice of 1/2 a lemon
  • 1 cup melted butter
  • Salt and freshly ground black pepper
  • Oven-Roasted Jerusalem Artichokes, recipe follows
Oven-Roasted Jerusalem Artichokes
  • 1 pound/450 g Jerusalem artichokes
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper

Directions

Sauce

For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper. Preheat the oven at 350 degrees F. In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes. For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste. Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.

Oven-Roasted Jerusalem Artichokes

Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

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