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1
Heat 1 tablespoon olive oil in large pot over medium-high heat.
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2
Add chicken wings; brown well, stirring often, about 20 minutes.
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3
Add shallots; saut 4 minutes.
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4
Add wine; bring to boil.
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5
Add broth; bring to boil.
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6
Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes.
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7
Strain sauce into medium saucepan.
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8
(Can be made 1 day ahead.
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9
Cover; chill.)
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10
Preheat oven to 450F.
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11
Sprinkle roasting chicken inside and out with salt and pepper.
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12
Place thyme and garlic in cavity.
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13
Run fingers between skin and meat on breast to loosen.
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14
Arrange truffle slices under skin or spread truffle sauce under skin.
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15
Rub 1 teaspoon truffle oil over skin.
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16
Place chicken in roasting pan.
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17
Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl.
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18
Sprinkle with salt and pepper.
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19
Spoon mixture around chicken.
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20
Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes.
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21
Transfer chicken to platter.
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22
Mix peas into vegetable mixture; stir to heat through.
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23
Bring sauce to simmer.
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24
Reduce heat to low.
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25
Add 1 teaspoon truffle oil, then butter and whisk just until butter melts.
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26
Season with salt and pepper.
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27
Spoon vegetables onto plates.
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28
Serve with chicken and sauce.
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29
*Black truffles and black truffle sauce are available at specialty foods stores.
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30
**Available at Italian markets, specialty foods stores and some supermarkets.
