Roasted Chicken in a Truffle Garlic Sauce

Enjoy a savory night-in with this recipe for Roasted Chicken in a Truffle Garlic Sauce featuring our decadent Solvang Olive Truffle Olive Oil and Solvang Olive Tuscan Olive Oil.

Roasted Chicken in a Truffle Garlic Sauce
Author: 
Recipe type: Main Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • Chicken Ingredients:
  • 1 large whole chicken
  • 1 cup Solvang Olive Tuscan Olive Oil
  • ¼ cup roughly chopped garlic
  • ¼ cup roughly chopped fresh thyme leave
  • ¼ cup roughly chopped fresh tarragon
  • ¼ cup roughly chopped fresh rosemary
  • Salt and pepper
  • Truffle Garlic Sauce:
  • 2 tbsp Solvang Olive Truffle Olive Oil
  • 2 tbsp Solvang Olive Roasted Garlic Extra Virgin Olive Oil
  • 2 shallots, roughly chopped
  • 1 tbsp butter
  • 1 cup port wine
  • 8 cups chicken stock
  • 1 head roasted garlic; cloves removed
  • Salt and freshly ground pepper
Instructions
  1. Chicken:combine olive oil, garlic, and herbs in a large bowl. Add the chicken and coat with the marinade. over and refrigerate 2 hours or overnight.
  2. Preheat oven to 400 degrees.
  3. Brush chicken with the marinade. Season to taste with salt and pepper.
  4. In a hot skillet, sear the breast sides 3 to 5 minutes until golden.
  5. Place in the oven and roast for 10 minutes.
  6. Reducing the heat to 350 degrees baste chicken with marinade and pan juices, continue roasting for another 30-40 minutes.
  7. Remove from the oven and let rest.
  8. Truffle Garlic Sauce:in large pan, heat the butter and Solvang Olive Roasted Garlic Extra Virgin Olive Oil over high heat. Add shallots and sauté until caramelized.
  9. Add the wine and reduce until almost dry. Adding stock and roasted garlic, cook until reduced by half. Season with salt and pepper.
  10. Removing from heat and strain into a saucepan. Whisk in the butter and Solvang Olive Truffle Olive Oil.
  11. Serve drizzled over chicken.