Chicken pot roast with truffle mash recipe

Name: Chicken pot roast with truffle mash recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 free range chicken thighs; 100 g (3.5oz) lardons; 20 ml (0.7fl oz) olive oil; 1 tbsp butter; 1 diced onion or 12 button onions; 200 g (7.1oz) button mushrooms; 2 garlic cloves; 1 sprig of thyme; 1 small glass of white wine or dry sherry; 250 ml (8.8fl oz) chicken stock; 2 tbsp creme fraiche; 1 small bunch of parsley; 1 pinch salt and pepper; 1 kg (2.2lbs) Maris piper potatoes; 200 g (7.1oz) butter; 100 ml (3.5fl oz) milk; 1 tsp truffle oil

Servings: persons

8 free range chicken thighs
100 g (3.5oz) lardons
20 ml (0.7fl oz) olive oil
1 tbsp butter
1 diced onion or 12 button onions
200 g (7.1oz) button mushrooms
2 garlic cloves
1 sprig of thyme
1 small glass of white wine or dry sherry
250 ml (8.8fl oz) chicken stock
2 tbsp creme fraiche
1 small bunch of parsley
1 pinch salt and pepper
1 kg (2.2lbs) Maris piper potatoes
200 g (7.1oz) butter
100 ml (3.5fl oz) milk
1 tsp truffle oil

1
Peel and chop the potatoes into large chunks.
2
Place in water and bring to a simmer.
3
Cook for around 20 mins or until the spuds are tender.
4
Drain and let them steam off.
5
Heat the butter and milk and mash into the potatoes.
6
Season and beat with a wooden spoon.
7
Add the truffle oil and keep warm.
8
In a large casserole pan, heat the oil.
9
Season the chicken thighs and place skin side down for 5mins on a medium heat.
10
When the skin has gone a beautiful golden crispiness, turn over and brown the flesh.
11
If not all will fit in one go, do in batches.
12
Remove the chicken and place on a plate.
13
In the chicken pan, add the lardons and butter, cook for 5 mins in the chicken fat.
14
Add the diced onion or button onions.
15
Sweat until soft and starting to colour.
16
Add the mushrooms whole, crushed garlic and thyme.
17
Fry altogether for a few minutes then season.
18
If you season before the mushrooms have coloured they become too wet and will sweat.
19
Pour in the wine or sherry and boil hard.
20
Add the chicken stock and place the thighs back in skin side up.
21
Bring to a simmer and reduce the heat, the chicken will take around 20 mins on a gentle flame.
22
If the sauce is disappearing too quickly place a lid on top.
23
Just before its finished stir in the creme fraiche and chopped parsley and season.
24
Serve with the mash and some greens.

1214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 8 free range chicken thighs, 100 g (3.5oz) lardons, 20 ml (0.7fl oz) olive oil, 1 tbsp butter, and more.

Yes, Chicken pot roast with truffle mash recipe 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.

That's it — enjoy your meal!