Roasted bone in chicken breasts stuffed with Chicken Liver and Mousee truffle- pan gravy
Ingredients
4 bone in chicken breasts- skin on
1 cup wild mushrooms, sliced
2 TBSP. truffle butter
1 5.5 ounce packet Mousee Trufee
4 sprigs fresh rosemary
Garlic slat
Fresh ground black pepper
Hungarian smoked paprika
2 leeks washed well and split down the middle
baby patty pan squash- garnish
flour (about 2 TBSP.
½ cup chicken broth
gravy master –drop for richness and color
splash light cream
3 TBSP. Mousee Truffee
Rinse chicken and pat dry
Lift skin and place 2 TBSP mousse under skin
Directions
- Preheat oven to convection roast at 375. Season chicken inside and out with paprika, salt, garlic salt, black pepper and rub with rosemary. Dot with truffle butter and place in large roasting pan, skin side down. Roast 20 minutes, and leeks and move to capture the drippings Turn, re season and place breasts skin side up on top of leeks roast until 165.
- Remove from oven. Let chicken rest 10 minutes and remove from pan.Place pan on stove and add flour scraping bottom with fork. Slowly add stock and gravy master- simmer and add more mousee to melt into the drippings.
- Add mushroom and rosemary and gently on a very low heat stir until smooth
- Place patty pan squash in separate pan and sauté with salt and pepper
- Place squash on plate in the center and chicken breast on top –top with pan gravy
