Truffle chicken potato gratin
Ingredients
- 2 chicken legs skin on
- 1 tbsp salted butter softened, plus a little extra, melted
- 1 small black truffle from a jar, sliced into very thin discs (use a mandoline if you have one) or a jar of truffle & porcini paste
- 125ml double cream
- 125ml chicken stock
- 1 garlic clove peeled
- 1 bay leaf
- 6 sage leaves plus a few extra for topping
- 500g floury potatoes peeled and finely sliced (use a mandoline if you have one)
- 15g parmesan finely grated
- watercress salad to serve
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