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1
Preheat the oven to 350 degrees F.
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2
For the chicken brine: Combine 1 cup water, the honey, salt, bay leaves, garlic and thyme in a large saucepot.
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3
Bring to a boil over medium-high heat.
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4
Once at a boil, turn off the heat and add the ice cubes.
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5
Place the chicken and brine into a large resealable gallon plastic bag.
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6
Refrigerate, brining the chicken, for 1 hour.
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7
For the honey glaze: In a small saucepot over medium-low heat, whisk the honey, vinegar and orange juice until just simmering.
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8
Remove from the heat and set aside at room temperature until ready to use.
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9
For the chicken: Once brined, remove the chicken quarters from the bag and pat dry.
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10
Sprinkle the chicken with the salt and pepper and place skin-side down into a cast-iron pan.
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11
Place into the oven.
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12
Roast until the internal temperature reads 155 degrees F, about 50 minutes, flipping halfway through the baking time.
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13
Remove from the oven, brush the chicken with the honey glaze, and then return to the oven.
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14
Finish roasting the chicken until the skin is crispy and the internal temperature reads 165 degrees F, about 15 minutes.
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15
Remove the chicken and allow to rest about 10 minutes.
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16
Reserve the pan drippings.
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17
For the gravy: To the same cast-iron pan, over medium-high heat, add the olive oil.
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18
Add the mushrooms, garlic and shallots, and toss to combine.
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19
Allow to soften, being careful not to burn.
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20
Season with salt and pepper.
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21
Add the flour and whisk to incorporate with the fat.
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22
Continue cooking out the starch for about 2 minutes.
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23
Add the white wine and scrape up any browned bits on the bottom of the pan.
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24
Reduce for about 1 minute.
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25
Add the chicken stock and reduce by half, 2 to 3 minutes.
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26
Remove from the heat and drizzle in some truffle oil.
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27
Swirl in the butter.
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28
Season with salt and pepper.
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29
Arrange the chicken pieces on a serving dish, finishing with the truffle gravy.
