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1
Preheat the oven to 350 degrees F.
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2
Heat about a tablespoon of fat in a medium skillet over medium heat.
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3
Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes.
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4
Set the mushrooms aside to cool.
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5
Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken.
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6
Season the skin side with salt and pepper.
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7
Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat.
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8
Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
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9
Lay a slice of foie gras (if using) over the thigh of each chicken.
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10
Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside.
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11
Fit a metal ring over each chicken-half to hold the meat in a compact shape.
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12
Transfer the skillet to the oven and roast, basting the chicken several times with pan juices.
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13
Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes.
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14
Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
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15
Pour off all but about 2 tablespoons the fat from the skillet.
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16
Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom.
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17
Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
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18
Remove the molds from the chicken and arrange on warm plates.
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19
Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.
