Truffled Half Giannone Chicken Recipe

Prep and season

Preheat oven to 200°C (400°F). Pat the half chicken dry with paper towels. In a small bowl, combine olive oil, softened butter, minced garlic, thyme leaves, chopped rosemary, sea salt and black pepper. Rub the mixture under the skin and over the skin of the chicken, coating evenly. Tie the wing/leg if desired so the bird sits neatly.

Sear and roast

Heat an ovenproof skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, place chicken skin-side down and sear 4–5 minutes until golden brown. Flip and sear the other side 2 minutes. Transfer skillet to the preheated oven and roast for 30–35 minutes, or until internal temperature at the thickest part of the thigh reaches 74°C (165°F). Baste once with pan juices halfway through roasting.

Rest and deglaze

Remove chicken to a cutting board and tent loosely with foil to rest 10–12 minutes. While resting, place skillet over medium heat, add white wine (or 60 ml stock) and scrape up browned bits to use for the gravy. Keep drippings for the gravy section.

While the chicken roasts, place the potato cubes in a large pot and cover with cold salted water by 2 cm. Bring to a boil, then simmer until potatoes are very tender, about 12–15 minutes. Drain thoroughly and return to the warm pot to dry for 1–2 minutes over low heat.

Mash or pass the potatoes through a ricer for the smoothest texture. Add the 75 g butter and warm milk/cream a little at a time, stirring until silky. Stir in salt, white pepper and grated Parmesan if using. Taste and adjust seasoning.

Finish with truffle oil: start with 1 tsp, fold in gently and taste. If using shaved fresh truffle, fold in a small amount just before plating. Keep warm (covered) until serving.

While the chicken is in the oven, heat a large heavy skillet or grill pan over high heat until smoking slightly. Brush cabbage quarters with 2 tbs olive oil and season with salt and pepper.

Place cabbage cut-side down and press gently. Cook without moving for 4–6 minutes until deeply charred and golden on the cut face. Flip and cook 2–3 minutes on the outer leaves just to warm through and soften slightly.

Transfer to a tray, squeeze lemon juice over the charred faces and dot with 10 g butter to melt. Keep warm and cover loosely.

Use the reserved pan drippings (approx. 60 ml) from the roasting skillet. Place the skillet over medium heat, add 1 tbs butter and let it melt. Stir in 1 tbs flour and cook 1–2 minutes to form a roux, whisking so it browns slightly but does not burn.

Gradually whisk in 300 ml chicken stock, scraping up any remaining browned bits. Add the reserved deglazing liquid from the chicken (wine/stock) and the thyme sprig. Simmer gently 6–8 minutes until slightly reduced and thickened.

Remove thyme sprig, season with salt and pepper to taste and finish with an optional splash (1 tsp) of cream for silkiness. If gravy is too thin, simmer a few minutes more; if too thick, thin with a tablespoon or two of stock.

Carve the rested half chicken into portions (breast and thigh). Place a generous spoonful of truffled pomme purée on each plate, set a carved portion of chicken against it, and add a wedge of charred cabbage.

Spoon warm gravy over the chicken and a little onto the purée. Drizzle an additional 1/2 tsp truffle oil over the purée if desired. Sprinkle chopped chives and microgreens or parsley for color.

Serve immediately.