If you're traveling to Dubai and get a table at Bagatelle, you will want to order their whole truffle-roasted chicken with sautéed foie gras, potatoes grand-mère and sourdough bread.

But if your Dubai plans are on the back burner, and you'd still like to try your hand at making truffle-roasted chicken at home, you're in luck.

Years ago an executive chef at one of Bagatelle's outposts shared his chicken recipe with us.

So in Dubai, it's time to dine. And at home ... it's time to brine.

A RECIPE FOR WHOLE TRUFFLE-ROASTED CHICKEN FOR TWO

INGREDIENTS

Whole Chicken (3.25/3.50 LB)

Truffle Butter – 1/2 cup

Country Potatoes – 1 1/2 cups

Onions – 1/4 a cup

Button Mushrooms – 1/2 a cup

Chicken Jus – 1/4 a cup

Fresh black Truffle – 1/2 a teaspoon

Parsley – 2 teaspoons

Truffle oil – 1/2 teaspoon

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Brine the chicken for a maximum of 9 hours. When chicken is brined, place the truffle butter under the skin (4 pieces for the breast, 1 piece for each legs) After, restrain it with a very tight string. Roast it in the oven at 360 degrees Fahrenheit for 45 minutes turning the chicken every 15 minutes. Thinly dice potatoes and blanch them at 320 degrees Fahrenheit. Pre-cook the mushrooms and onions on the stove using a large, hot pan with oil, thyme, parsley, salt and pepper placing them in the pan little by little. Pre-saute, garnish and fry the potatoes making sure the potatoes are crispy. When serving, warm up the chicken in the oven and saute everything together: onions, mushrooms and potatoes, adding some chicken jus and truffle oil on top.

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ADDRESS

The Fairmont Dubai,

First floor, Sheikh Zayed Road

CONTACT

bagatelle.com/venues/dubai

dubai@bagatelle.com

+97143545035

+971527168359

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