1 tbsp olive oil
4 organic chicken breasts or thighs (skin on, bone in)
truffle salt
black pepper freshly ground
1 large shallot
1-2 cups Brut Champagne
½ cup pernod
2 tbsp unsalted butter
1 cup sliced mushrooms
½ cup thick cut bacon
2 clove garlic, chopped
½ bunch thyme, chopped
2 tbsp fresh tarragon, chopped
1 tbsp dijon mustard
1 lemon, zested
4 potatoes, sliced into rounds
3 tbsp olive oil
3 tbsp butter
Truffle salt to taste
¼ cup parsley, chopped
1 clove garlic
100mls cream or sour cream
¼ cup parsley, chopped
¼ cup chives
fresh lemon juice (to garnish)
Preheat oven to 180C.
Heat olive oil in a large skillet. Add chicken seasoned in truffle salt to skillet and sear for 3 minutes on each side. Remove chicken, and place on a baking tray, skin side up.
Sweat in a pan the shallots in medium heat, and bacon, mushrooms, tarragon, thyme, parsley, garlic, chives, mustard and lemon zest. Add the butter, pernod and champagne to the pan. Sweat for 4 to 5 minutes.
Pour the mushroom sauce over the chicken and place in the oven. Bake for 45 minutes to an hour until thoroughly cooked.
Sauté the potatoes in olive oil and butter until cooked and golden. Add garlic, parsley and season with truffle salt to taste.
Fold the sour cream with parsley and chives, and serve with the chicken and potatoes.
(Good Chef, Bad Chef, 2016)
