Pairs superbly with the 1999 Hawley
Merlot, Bradford Mountain.
3 tablespoons olive oil
1 pound chicken wings
4 shallots, sliced
1 cup dry white wine
4 cups canned low-salt chicken broth
1 6- to 7-pound roasting chicken
8 fresh thyme sprigs
6 garlic cloves
12 slices black truffle or 2 teaspoons black truffle sauce*
2 teaspoons white truffle oil**
1 1/2 pounds Yukon Gold potatoes, peeled, cut into ß-inch
pieces
1 pound shiitake mushrooms, stemmed
3 thick bacon slices, cut into 1/2-inch pieces
1 cup frozen peas, thawed
2 tablespoons (1/4 stick) butter
Heat 1 tablespoon olive oil in large pot over medium-high heat.
Add chicken wings; brown well, stirring often, about 20 minutes.
Add shallots; sauté 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 sauce into medium saucepan.
(Can be made 1 day ahead. Cover; chill.)
Preheat oven to 450°F. Sprinkle roasting chicken inside and
out with salt and pepper. Place thyme and garlic in cavity. Run
fingers between skin and meat on breast to loosen. Arrange truffle
slices under skin or spread truffle sauce under skin. Rub 1 teaspoon
truffle oil over skin. Place chicken in roasting pan.
Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large
bowl. Sprinkle with salt and pepper. Spoon mixture around chicken.
Roast chicken until juices run clear when thickest part of thigh
is pierced, stirring vegetables occasionally, about 1 hour 15 minutes.
Transfer chicken to platter. Mix peas into vegetable mixture; stir
to heat through.
Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle
oil, then butter and whisk just until butter melts. Season with
salt and pepper. Spoon vegetables onto plates. Serve with chicken
and sauce.
Makes 4 servings. Recipe from Bon Appetit.
*Black truffles and black truffle sauce are
available at specialty foods stores.
**Available at Italian markets, specialty
foods stores and some supermarkets.
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