Pollo Recipe

Season and sear

Pat the chicken supremes dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil and 2 tbs unsalted butter in a large ovenproof skillet or Dutch oven over medium-high heat until the fat shimmers and the butter foams. Place the chicken skin-side down and sear without moving for 5–7 minutes until the skin is deep golden brown and crisp. Flip and sear the flesh side 2 minutes.

Add aromatics and slow-cook

Add the smashed garlic cloves and 4 thyme sprigs to the pan. Pour 250 ml low-sodium chicken stock into the pan (it should come up about 1/3 on the sides of the chicken). Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated oven at 150°C (300°F). Slow-cook for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F) and the meat is tender. Baste once halfway through cooking with pan juices. If you do not have an oven, reduce heat to low on the stovetop, cover, and simmer gently for the same time.

Finish

When cooked, remove chicken to a warm plate and tent loosely with foil to rest for 8–10 minutes while you finish the sauce and potatoes. Reserve the pan juices for the sauce (see below).

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 2 cm (about 1 inch). Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 15–20 minutes.

Warm dairy and mash

While potatoes cook, warm 180 ml whole milk and 60 ml heavy cream with 4 tbs butter in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. Drain the potatoes well, then return to the pot over low heat for 30 seconds to dry out any residual moisture. Mash potatoes using a ricer or masher until smooth. Gradually stir in the warm milk/cream/butter mixture until you reach a smooth, creamy consistency. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. If using, stir in 1 tsp truffle oil at the end for a subtle truffle note.

Keep warm

Cover and keep warm until plating. Reheat gently if needed, adding a splash of milk to loosen.

Rehydrate and reserve morels

Place 20 g dried morel mushrooms in a small bowl and pour 180 ml hot water over them. Let sit for 20–30 minutes until rehydrated and plump. Remove the morels, reserving the soaking liquid. Strain the soaking liquid through a fine mesh or coffee filter to remove grit and set aside (this becomes part of the mushroom liquid for flavor). Roughly chop the rehydrated morels if large.

Sauté aromatics

In the same skillet used for the chicken (remove excess fat, leaving about 1 tbs fond), melt 2 tbs unsalted butter over medium heat. Add the finely minced shallot and 1 minced garlic clove and cook until translucent and fragrant, about 2–3 minutes, stirring so they do not brown.

Deglaze and reduce

Pour in 60 ml dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes. Add the reserved chicken pan juices (about 60–80 ml) and 120 ml chicken stock and the strained morel soaking liquid (up to 60 ml, reserving extra if it’s strong). Bring to a gentle simmer.

Finish the cream sauce

Stir in the chopped morels and simmer gently for 3 minutes. Reduce heat to low and add 200 ml heavy cream, stirring to combine. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes. Season with 1/4 tsp white pepper and 1/2 tsp salt, adjusting to taste. Stir in 1 tsp black truffle paste or a small amount of freshly grated black truffle for truffle aroma. Whisk or use an immersion blender briefly if you want a smoother sauce (optional). Off the heat, stir in 1 tbs finely snipped chives.

Strain (optional) and keep warm

For an ultra-smooth sauce, pass through a fine mesh strainer, pressing with the back of a spoon. Keep the sauce warm over very low heat until plating.

Spoon a generous bed of mashed potatoes onto each plate. Place one rested chicken supreme on top or slightly beside the potatoes. Spoon the warm truffled morel cream sauce over the chicken and a little onto the potatoes. Finish with a drizzle of extra virgin olive oil or a light sprinkle of truffle oil if desired, and garnish with microgreens or baby arugula and additional thyme sprigs. Serve immediately.