serves 4-6
Ingredients
4 hen legs, skin on
2 leeks
4-6 ounces fresh Oregon black truffle
½ pounds butter, softened
Small bunch, thyme
1 box spaghetti noodles or 1 pound of fresh pasta
½ cup white wine
1 lemon, juiced
Good quality Parmesan cheese, grated
Salt & pepper to taste
Preparation
Preheat oven to 425 degrees.
Chop the truffles, reserve one truffle for slicing. Mix half the chopped truffles with half the softened butter. Season with a pinch of salt and pepper.
Thinly slice leek greens and wash under cold water to remove excess dirt. Place in a roasting pan. Strip thyme leaves from the stem. Add white wine to pan.
Pull the chicken skin back and season the flesh with salt and pepper. Spread truffle butter on the chicken flesh. Replace skin over meat and place legs on top of the chopped leek tops in the pan. Cover the pan with parchment paper and foil.
Place the pan on the top rack of the oven and bake for 15 minutes, then reduce the heat to 300 degrees and continue to bake for 40 additional minutes. Remove the foil and parchment for the last 20 minutes.
While the chicken cooks, bring well-seasoned pasta water to a boil.
Thinly slice the white of the leek and saute in the remaining butter. Cook and drain the pasta before adding it to the sautéed leeks. Add the remaining chopped truffles and toss with lemon. Divide between four dinner plates.
To Assemble
Place a leg of chicken atop the pasta on each plate. Spoon any juices from the pan over the chicken, grate the cheese over the pasta and shave the final truffle to finish.
