Today’s recipe, Garlic Truffle Chicken au Jus, is an homage to my brother. It’s his favorite dish, and one I hadn’t tried until recently. I didn’t make it quite the way he does, but it’s super tasty nonetheless.
I didn’t ask my brother to share his recipe with me as I wanted to solve a problem I hear quite often. Many of my friends tell me that they cannot create a tasty gravy or sauce to go with their chicken. I have friends from all over the world, from varying cultures, and for some, it is usual to serve meat with a sauce or gravy.
Admittedly, gravies and sauces can be rather intimidating, in particular when you need to whip them up quickly. So I thought I should share my version of Garlic Truffle Chicken au Jus. The creation of the jus commences at the time you pop the chicken in the oven. The flavors meld together to create depth and distinction.
The process for creating Garlic Truffle Chicken au Jus is simple. The chicken in seasoned with salt, pepper and garlic and then placed into a roasting pan filled with chicken broth. To allow the flavors to come together the chicken is cooked slowly. The broth is then set aside and the chicken is basted with truffle oil until golden. Finally, the broth is finished off on the stove with some fresh thyme to create the jus.
I came up with the idea for creating the jus and the chicken together after watching an episode of Anthony Bourdain Parts Unknown. He was in Lyon, the culinary mecca, many would say. He met with Daniel Boulud who was cooking a chicken a dish cooked in broth, encased in a pigs bladder. They did much more than I could ever do to a chicken, and make it look good. However, the idea of poaching chicken and then baking it and using the poaching liquid to add more flavor was a Diverse Dinners’ recipe dream.