Creamy Chicken with Truffle and Original Harissa
This creamy chicken dish combines the earthy richness of Truffle Harissa and the bold flavours of Original Harissa to create a meal that's luxurious and comforting. With tender chicken, golden potatoes, and a luscious white wine sauce, this dish is perfect for impressing guests or enjoying a cosy night in.
Servings: 4
Keywords:
- Prep Time: 20 mins
- Cook Time: 1 hours 0 mins
- Total Time: 1 hours 20 mins
Ingredients
- 1 whole chicken, divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp (12 g) kosher salt
- 1 tsp black pepper
- 3 tbsp (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 2 tbsp Truffle Harissa
- 1 tbsp Original Harissa
- 1/4 cup (32 g) plain flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 lb (454 g) baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat your oven to 163° C (325° F).
Prepare the chicken
- Pat the chicken pieces dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this mixture all over the outside and underneath the skin of the chicken.
Brown the chicken
- In a 3 to 5 litre dutch oven, melt the butter over medium-high heat. Place the seasoned chicken in the pot and brown on both sides for 3–5 minutes per side. Remove the chicken from the pot and set aside.
Sauté the vegetables
- To the pot, add the mushrooms, shallots, celery, and garlic. Stir to coat them in the hot butter. The mushrooms will absorb the liquid before releasing their own juices. Once this happens, season with the remaining salt, pepper, sage, and parsley.
Add Harissa and make the sauce
- Stir in the Truffle Harissa and Original Harissa until combined. Sprinkle the flour over the vegetables and toss to coat. Deglaze the pot with white wine, scraping up any browned bits. Gradually add the chicken stock, 1 cup at a time, stirring to create a thin gravy-like consistency.
Assemble and roast
- Add the halved potatoes to the sauce and stir. Place the chicken pieces on top of the vegetables and sauce. Cover and roast in the oven for 40–45 minutes, or until the chicken reaches an internal temperature of 74° C (165° F).
Finish with cream
- Remove the pot from the oven and stir in the cream. Cover and let rest for 10 minutes before serving.
Serve
- Serve hot, ensuring each plate gets chicken, potatoes, mushrooms, and a generous spoonful of the creamy sauce.