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janinetremblay
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PdfFor the marinade
use juice of 2 lemons,
½ cup chicken stock,
5-6 minced garlic cloves,
1 minced shallot,
1 tbsp chopped rosemary,
2 tbsps Dijon mustard
1 tsp salt.
Spray a pan with oil, add 8-10 pieces of bone in chicken thighs, pour the marinade over the chicken and bake for 45-55 minutes.
While chicken is baking cube 4 potatoes and boil in water with a tsp of salt for 15 minutes. Drain and add 4 tbsp of butter, ¼ heavy cream, ¼ milk and ½ tbsp of truffle salt.
Once the chicken is done remove from pan and pour pan drippings into sauce pan. Turn heat on low and 2 tbsp of butter, 1 ½ tbsp of flour, ½ cup of chicken stock and whisk until clumps are dissolved. Cook for 10 minutes and pour gravy over chicken.