Ingredients

• 1 whole chicken
• legs and wings removed but kept
• 200g/7oz salted butter
• softened
• 1 truffle
• sliced
• salt and freshly ground black pepper
• 4 carrots
• peeled and cut into batons
• 2 tbsp rapeseed oil
• 1 onion
• roughly chopped
• 2 small carrots
• peeled and chopped
• 1 small leek
• chopped
• 2 bay leaves
• 2 sprigs fresh thyme
• 50g/1¾oz unsalted butter
• 2 shallots
• chopped
• 2 garlic cloves
• chopped
• 150ml/5fl oz white wine
• 300ml/10fl oz double cream
• ¼ bunch fresh chervil
• finely chopped
• 75g/2½oz unsalted butter
• 1 head kale
• finely chopped
• tough stalks removed
• 300g/10½oz frozen peas
• blanched

Directions

• Preheat the oven to 230C/210C Fan/Gas 8.
• Put the legs and wings in a deep roasting tray and roast in the oven for 15-20 minutes
• then set aside.
• Reduce the oven temperature to 180C/160C Fan/Gas 4.
• Place the butter in a large bowl
• add half the truffle
• a little salt and pepper and mix.
• Lift the skin away from the chicken crown (leaving the skin intact) and push the butter underneath the skin.
• Place in a deep roasting tray and roast for 1-1½ hours
• or until cooked through. When you think there is 30 minutes left add the carrot batons.
• For the sauce
• heat a large saucepan and add the oil. Once hot add the onions
• carrots
• leeks
• bay leaves and thyme and cook for 3-4 minutes.
• Add the legs and wings and cook for 2-3 minutes. Add 2 litres/3½ pints of water and cook for at least 1 hour.
• Strain and keep the liquid
• but discard the vegetables. You will need 500ml/18fl oz of this chicken stock.
• Heat a sauté pan and melt the butter. Add the shallots and cook for 1-2 minutes. Add the garlic and cook for 1-2 minutes.
• Add the white wine and cook until reduced in volume by half then add the chicken stock and reduce by half again. Finish with the cream and chervil.
• For the kale and peas
• heat a large sauté pan and melt the butter. Add the kale and peas and cook for 2-3 minutes
• or until the kale has wilted.
• Put the roasted carrots
• kale and peas in the centre of the plate. Remove the chicken breast
• cut into slices and fan over the vegetables. Spoon over the creamy sauce
• garnish with remaining truffle and serve.