Recipe by Jason French, Ned Ludd and Elder Hall
4 hen legs, skin on
2 leeks
4-6 oz fresh Oregon Black truffle
1/2 lb softened butter
Small bunch thyme
1 box spaghetti, or 1 lb fresh pasta
1/2 cup white wine
juice of 1 lemon
good quality parmesan cheese for grating
Salt & pepper to taste
METHOD
- Preheat an oven to 425°F. Chop the truffles, reserving one truffle for slicing. Mix 1/2 the chopped truffles with 1/2 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 cup of white wine to pan.
- Pull the skin back off of the chicken. Season the chicken flesh with salt & pepper. Spread truffle butter on the chicken flesh. Replace skin back over meat and place legs over the chopped leek tops in the pan. Cover the pan with parchment paper and foil.
- Place the chicken on the top rack of the oven and bake for 15 minutes, reduce the heat to 300°F and continue to bake for 40 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 the pasta and drain and add to the sautéed leeks. Add the remaining chopped truffles and toss with lemon. Divide amongst 4 plates.
- Remove the chicken and place a leg on the pasta on each plate. Spoon any juices from the pan over the chicken, grate the cheese over the pasta and shave the truffle to finish.
