Chicken with Roasted Garlic Truffle Sauce

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

Chicken with Roasted Garlic Truffle Sauce
Author: Inspired by D’Amico Kitchen
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Serves: 2
Crispy-skin chicken, with a smooth and creamy, intensely-flavored sauce of reduced chicken stock, sweet roasted garlic, red pepper flakes, and truffle oil.
  • 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
  1. 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).
  2. 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.
  3. 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.
  4. In the meantime, preheat the oven to 400 degrees. Season the chicken with salt and pepper and brush with the marinade.
  5. 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.
  6. 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.


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