Poulet Roti aux Truffes Recipe

This Poulet Roti aux Truffes recipe transforms a whole roast chicken into a luxurious French main course by placing thin slices of black truffle beneath the skin before roasting it with butter, garlic, thyme, and shallots. Featured on Dinner in Paris with host Romain Avril, this opulent truffle roast chicken is served with golden Pommes Fondant and a rich pan jus made with white wine and chicken stock.

The Inspiration

Poulet Roti aux Truffes represents the luxurious side of classic French cooking. A whole chicken is already a comforting centrepiece, but adding black truffle beneath the skin creates a more aromatic and sophisticated dish suitable for celebrations, holidays, or an elegant dinner.

On Dinner in Paris, host Romain Avril begins the preparation the day before cooking. The chicken skin is carefully loosened over the breasts and thighs, then thin slices of black truffle are slipped underneath. Refrigerating the chicken overnight gives the truffle aroma time to perfume the meat and skin.

The accompanying Pommes Fondant follow another classic French technique. Thick potato cylinders are browned in butter and olive oil, then gently simmered with chicken stock and thyme until tender. The contrast between their golden exterior and soft interior makes them an ideal partner for the truffle-infused roast chicken.

Ingredients

For Poulet Roti aux Truffes

1 whole chicken (1.8–2 kg / 4–4½ lb)
2 small black truffles (20–30 g / ¾–1 oz), thinly sliced
80 g (6 tbsp) unsalted butter, softened
3 garlic cloves, lightly crushed
3 sprigs of thyme
2 small shallots, halved
1 tbsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
125 ml (½ cup) chicken stock
60 ml (¼ cup) dry white wine
1 tbsp flour

For Pommes Fondant

4 large potatoes
Q tbsp olive oil
40 g (3 tbsp) butter
500ml (2 cups) chicken stock
3 sprig thyme
Salt and pepper

Method

For Poulet Roti aux Truffes

Pat chicken thoroughly dry using paper towels. Using your fingertips, carefully loosen skin over breasts and thighs.
Work gently to avoid tearing the skin. Slide thin slices of truffle beneath the skin of the chicken evenly across breasts and thighs.
Place chicken in the refrigerator overnight.
Preheat oven to 425°F. Remove chicken from refrigerator 30–45 minutes before cooking.
Mix softened butter with salt and pepper. Rub butter evenly over entire chicken.
Ensure butter reaches all exposed surfaces. Stuff cavity with garlic, thyme and shallot. Drizzle lightly with olive oil.
Place chicken breast-side up on a rack in a roasting pan. Roast 15 minutes at high heat.
Lower oven to 350°F. Continue roasting 55–70 minutes. Baste every 20 minutes using pan juices.
It is done when the juices are running clear and the skin is golden brown.
The internal temperature should be 165F or slightly higher. Rest uncovered 15–20 minutes. Transfer chicken to cutting board.
Place roasting pan over medium heat. Add white wine. Scrape browned bits from bottom of pan.
Whisk in flour and bring to a gentle simmer for 2 minutes. Add chicken stock.
Simmer 4-5 minutes until slightly reduced. Season pan jus with salt and pepper.
Carve the legs, thighs and wings off the chicken and plate.
Remove breasts from the chicken, sliced and add to plate. Spoon jus lightly over top.

For Pommes Fondant

Peel and cut into uniform cylinders of the potatoes (about 1 inch thick).
Heat butter and oil over medium heat. Place potatoes cut side down in hot pan.
Cook for 5 minutes or until a deep golden brown colour is achieved.
Flip and cook another 3-4 minutes. Add stock and thyme.
Bring to a gentle simmer and cover. Cook 20–25 minutes.
Once they are ready, serve alongside Poulet Roti aux Truffes. Enjoy!

Serving Suggestions

This truffle roast chicken with Pommes Fondant is ideal for a holiday dinner, special occasion, or elegant French-inspired meal. Arrange sliced breast meat with a leg or thigh on each plate, keeping some of the golden skin and truffle visible, then spoon a small amount of the savory pan jus over the chicken.

Place the golden Pommes Fondant alongside the meat so their crisp surfaces remain visible. The potatoes absorb the chicken stock and thyme as they cook, making them a natural accompaniment to the buttery roast chicken and aromatic truffle.

Because the chicken and potatoes are both rich, additional sides can remain simple. Light green vegetables or a crisp salad can add freshness without competing with the truffle and pan jus.

Final Thoughts

This Poulet Roti aux Truffes recipe highlights how classic French roast chicken can become an exceptional centrepiece through black truffle, careful roasting, and a flavorful pan jus.

Find more recipes from Dinner in Paris here!