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1
Combine the olive oil, garlic and herbs in a very large bowl.
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2
Add the chicken and coat with the marinade.
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3
Cover and refrigerate 2 hours or overnight.
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4
Preheat oven to 400 degrees.
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5
Truss the chickens and season to taste with salt and pepper.
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6
Brush with the marinade.
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7
In a hot skillet, sear the breast sides 3 to 5 minutes until golden.
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8
Place in the oven and roast for 10 minutes.
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9
Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more.
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10
Remove from the oven and let rest
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11
In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes.
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12
Add the wine and reduce until almost dry.
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13
Add the stock and the roasted garlic and cook until reduced by half.
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14
Sprinkle with salt and pepper.
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15
Remove from the heat and strain into a saucepan.
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16
Whisk in the butter.
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17
Spoon over chicken and drizzle with truffle oil.
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18
Place basil, pine nuts and garlic and oil in a food processor and process until smooth.
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19
Add the cheese and salt and pepper to taste.
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20
Pass the warm cooked potatoes through a ricer into a large bowl.
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21
Add 1/4 cup of the herb puree, milk and butter.
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22
Mix until smooth, season with salt and pepper to taste
