When I go out to dinner, I don’t generally order the chicken. I mean, why would I? I make plenty of chicken at home. When I go out, I order the dishes that I can’t afford to screw up in my kitchen (fish and seafood). But chicken? Chicken leg quarters go on sale for $.89/pound, and I haven’t messed up chicken in over a decade. Why would I go out just to order the chicken?
That’s how I felt until Handsome Greg took me to dinner at D’Amico Kitchen in downtown Minneapolis. Our very knowledgeable server suggested the chicken, so I took a leap of faith and ordered it. The gently pan roasted Amish chicken breast with caramelized Brussels sprouts, toasted hazelnuts, and truffle butter completely turned me around on chicken. I had no idea chicken could be so succulent and flavorful, especially the white meat.
So I used this beautiful dish as inspiration for Mom’s belated birthday dinner. I marinated the chicken, crisped up the skin on the stove top, then transferred the chicken breasts to the oven to cook them through, and served them with a smooth and creamy, intensely flavored sauce of reduced chicken stock, sweet roasted garlic, red pepper flakes, and truffle oil.
Continue reading for the Chicken with Roasted Garlic Truffle Sauce recipe
- 1 head of garlic
- Olive oil
- 1/2 cup olive oil
- 5 garlic cloves, minced
- Juice of half a lemon
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 tablespoon butter
- 1 shallot, roughly chopped
- 1 cup chicken stock
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1 teaspoon white truffle oil
- 2 chicken breasts, skin on and bone in
- 1 teaspoon salt
- Preheat the oven to 350 degrees. Trim about half an inch from the top of a head of garlic, drizzle it with a bit of olive oil, and wrap it in foil. Roast the garlic until the cloves are soft and golden brown (about an hour).
- Combine the 1/2 cup of olive oil, minced raw garlic, lemon juice, onion powder, and herbs in a large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 to 3 hours.
- Melt a tablespoon of butter in large skillet over high heat and sauté the shallot until caramelized, about 3 minutes. Add the stock, red pepper flakes, and roasted garlic cloves, and cook until reduced by half.
- In the meantime, preheat the oven to 400 degrees. Season the chicken with salt and pepper and brush with the marinade.
- In a hot skillet, sear the chicken (skin side down) for 3 to 5 minutes until golden. Remove to a baking dish (skin side up), place in the oven, and turn the heat down to 375. Roast for 15 to 25 minutes or until cooked through.
- Remove the reduced sauce from the heat and strain. Stir in the truffle oil, season with salt and pepper to taste, and spoon over the chicken.