Photo: Lily Banse
Truffle-stuffed roast chicken with vegetables and cream sauce
20 ingredients
30 min + 2 hr
Serves 4
openrecipes
Add luxury to roast chicken with truffles and a rich, creamy sauce made from homemade chicken stock. Perfect for a posh Sunday roast.
Estimated Nutrition (whole recipe, rough)
497
Calories
39g
Protein
21g
Fat
33g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Truffle | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole chicken
- 200g/7oz salted butter
- 1 truffle
- and freshly ground saltblack pepper
- 4 carrots
- 2 tbsp rapeseed oil
- 1 onion
- 2 small carrots
- 1 small leek
- 2 bay leaves
- 2 sprigs fresh thyme
- 50g/1¾oz unsalted butter
- 2 shallots
- 2 garlic
- 150ml/5fl oz white wine
- 300ml/10fl oz double cream
- ¼ bunch fresh chervil
- 75g/2½oz unsalted butter
- 1 head kale
- 300g/10½oz frozen peas
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes