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Roast Chicken with Porcini & White Truffle Paste

Roast Chicken with Porcini & White Truffle Paste

Fungi fans will adore this take on a Sunday roast favourite. Inaudi Porcini Mushrooms & White Truffle Paste is carefully spread under the skin, infusing the breasts with a rich flavour while keeping the skin crisp and golden.
Profile Serves: 2
Icon/Time On the table in: 1hr
Dairy Free
Gluten Free
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Buon Appetito

Ingredients

For the potato & mushrooms:

  • 1 tbsp. olive oil 
  • ½ small onion, finely sliced 
  • 3  thyme sprigs 
  • 150g baby potatoes, finely cubed 
  • 250g mixed cultivated mushrooms, i.e. chestnut & button, sliced in half or left whole if small  
  • 150ml hot water 
  • 2 tsp. Inaudi Porcini Mushrooms & White Truffle Paste

Method

  1. Preheat the oven to 180°C/160°C fan
  2. Starting at the neck end, carefully ease the skin of the chicken away from the breast taking care not to tear the delicate skin. 
  3. Using your fingers, spread the porcini and truffle paste evenly under the skin all over the breast, then gently pat the skin to even out the paste.  
  4. Season the cavity with salt & pepper, rub a little of the paste inside, then place a small bunch of rosemary & thyme sprigs. 
  5. Sprinkle salt & pepper all over the chicken and drizzle some extra virgin olive oil rubbing it well all over.  
  6. Line the bottom of a roasting tin with the carrots and a drizzle of oil. Place the chicken on top of the carrots (this will prevent the chicken from sticking to the tin.)  
  7. Pour in a splash of white wine and roast in the oven for about 45-50 minutes until cooked through.  
  8. In the meantime, heat the olive oil in a large frying pan, add the onion and sweat on a high to medium heat for about 3 minutes. 
  9. Stir in the potatoes and thyme sprigs and cook for a couple of minutes. Add the hot water and continue to cook for a further 2 minutes.  
  10. Stir in the mushrooms, season with salt & pepper and cook on a medium to high heat for about 10 minutes until the potatoes and mushrooms are cooked and the water has been absorbed.  
  11. Remove from the heat and stir in the paste.  
  12. Serve immediately with the roasted baby chicken and carrots.   
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