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Truffle-Stuffed Roast Chicken with Vegetables and Cream Sauce

Luxurious roast chicken stuffed with truffle butter, served with a rich cream sauce, glazed carrots, kale, and peas.

ChickenDinnerRoastTruffleLuxury
Estimated Nutrition
Calories
1215.1
kcal / serving
4860.5 kcal total
Carbs
27.1g
per serving
108.5 g total
Fat
96.3g
per serving
385.2 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
200
g
Butter
Salted, softened
50
g
Butter
Unsalted
300
ml
Double Cream
75
g
Butter
Unsalted
Liquids
150
ml
White Wine
Meat
1
piece
Chicken
Whole, legs and wings removed but kept
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
2
piece
Bay Leaves
2
sprig
Thyme
Fresh
2
clove
Garlic
Chopped
0.25
bunch
Chervil
Fresh, finely chopped
OilsFats
2
tbsp
Rapeseed Oil
Vegetables
1
piece
Truffle
Sliced
4
piece
Carrot
Peeled and cut into batons
1
piece
Onion
Roughly chopped
2
piece
Carrot
Small, peeled and chopped
1
piece
Leek
Small, chopped
2
piece
Shallot
Chopped
1
head
Kale
Finely chopped, tough stalks removed
300
g
Peas
Frozen, blanched

Method

1
2
3
4
5
6
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8
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