BREAST OF CHICKEN WITH BLACK TRUFFLE AND PUY LENTILS

The observant amongst you might have noticed I cooked chicken legs last night. This'll be the front half of the same bird. I'm normally a thigh man, but my god these breasts were something special. Brined like the legs. The skin is fine and really crisp, the flesh moist (and for a breast, that's a big call) and with that rare chicken flavour that only the very best chooks have - Bresse, Barossa Valley, AC Butchery and these ones from Alstonville. Oh, and almost any chicken you buy in Mexico - on account of being fed on corn, of which Mexico has a lot. A little truffle salt on the skin before roasting, a drizzle of black truffle oil and slices of truffle make for something quite special.

BREAST OF CHICKEN WITH BLACK TRUFFLE AND PUY LENTILS