Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree

Deselect All

Roasted Chicken:

1 cup olive oil

1/4 cup roughly chopped garlic

1/4 cup roughly chopped fresh thyme leave

1/4 cup roughly chopped fresh tarragon

1/4 cup roughly chopped fresh rosemary

2 chickens, about 2 1/2 pounds each

Salt and pepper

Roasted Garlic Sauce:

1 tablespoon unsalted butter

1 tablespoon olive oil

2 shallots, roughly chopped

1 cup port wine

8 cups chicken stock

2 heads roasted garlic, cloves removed

Salt and freshly ground pepper

1 tablespoon butter

2 tablespoons white truffle oil

Herbed Potato Puree:

1 cup basil leaves, tightly packed

2 tablespoons pine nuts

2 cloves garlic

1/3 cup olive oil

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground pepper

6 red potatoes, peeled, cut into chunks and cooked until soft

1/2 cup milk, scalded

3 tablespoons butter