Black Truffle Stuffed Chicken-in-a-Pot Recipe

Name: Black Truffle Stuffed Chicken-in-a-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 pound) free range chicken; 1 large black truffle, thinly sliced; Salt and pepper; 1 onion, quartered; 1 rib celery, cut into 1-inch lengths; 1 carrot, cut into 1-inch lengths; 2 sprigs fresh thyme; 1 sprig fresh sage; 1 bay leaf; 1/2 lemon, juiced; 3 cups turned vegetables of choice, such as, turnips, carrots, and potatoes; 1 cup chicken stock

Servings: persons

1 (3 1/2 pound) free range chicken
1 large black truffle, thinly sliced
Salt and pepper
1 onion, quartered
1 rib celery, cut into 1-inch lengths
1 carrot, cut into 1-inch lengths
2 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
1/2 lemon, juiced
3 cups turned vegetables of choice, such as, turnips, carrots, and potatoes
1 cup chicken stock

1
Preheat oven to 350 degrees F.
2
Carefully loosen skin from breast of chicken and insert truffle slices between skin and meat of chicken.
3
Season chicken inside and out with salt and pepper generously and stuff cavity of chicken with onion, celery, carrot, thyme, sage, bay leaf, and lemon.
4
In a Dutch oven just large enough to hold the chicken and vegetables, place turned vegetables on bottom of pot and add chicken stock.
5
Place chicken on top of vegetables and cover Dutch oven.
6
Bake chicken for 1 1/4 hours, or until tender and cooked through.
7
Serve with vegetables and pan drippings.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3 1/2 pound) free range chicken, 1 large black truffle, thinly sliced, Salt and pepper, 1 onion, quartered, and more.

Yes, Black Truffle Stuffed Chicken-in-a-Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Truffle Stuffed Chicken-in-a-Pot

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