Ingredients

• 2 chicken breasts
• wing and skin on
• 2 small winter truffles
• thinly sliced
• salt and freshly ground black pepper
• 2-3 baby leeks
• thinly sliced
• 200g/7oz small new potatoes
• sliced 0.5cm/¼in thick
• 200g/7oz pancetta
• thinly sliced
• 1 tbsp olive oil
• 2 sprigs fresh chervil
• knob of butter

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Using a sharp knife
• slit the skin of each of the chicken breasts and place three thin slices of truffle under the skin of each breast
• retaining the remaining slices of truffle.
• Fold back the skin and season both sides with salt and freshly ground black pepper.
• Finely slice the remaining truffle and set aside.
• Heat an ovenproof frying pan until medium-hot
• then place the chicken in the pan
• skin-side down
• and cook for 2-3 minutes until golden-brown. Make sure the pan is not too hot so that the skin does not shrink back too much.
• Turn the chicken over and fry for a further minute
• then place in the oven to roast for about 15-20 minutes
• or until cooked all the way through (you will know the chicken is cooked as the juices will run clear when a skewer is inserted into the breast).
• Meanwhile
• heat a saucepan of salted water until boiling. Add the leeks and boil for one minute. Prepare a bowl of ice cold water and
• once the leeks have cooked
• add them to the bowl of iced water. Once the leeks are cool
• drain again.
• Repeat this boiling
• draining
• refreshing and draining process
• first with the potato
• and then with the pancetta.
• Remove the chicken breasts from the oven and place them onto a plate. Cover with aluminium foil and leave in a warm place to rest for about five minutes.
• Heat a frying pan until hot and add the olive oil and the refreshed potato and pancetta. Fry for 1-2 minutes until the potato and pancetta are golden-brown.
• Add the leeks and most of the set-aside sliced truffles
• along with the chervil.
• Drain and discard any fat from the frying pan
• add a splash of water and stir to make a sauce. Add a knob of butter and the remaining slices of truffle.
• Divide the potatoes
• pancetta
• leeks and truffle between two plates
• retaining the liquid for drizzling.
• Carve each chicken breast into three and place on top of the vegetables and pancetta. Drizzle the remaining sauce over.