Roasted chicken leg served with truffle mashed potatoes, creamy Gorgonzola sauce and basil oil

Recipe for 6 servings:

Ingredients:

• 6 legs of free-range chicken (about 1.5 kg)
• 3 tablespoons of olive oil
• salt and pepper to taste
• 2 sprigs of fresh thyme
• 2 cloves of garlic, crushed

• 1.5 kg of potatoes, peeled and sliced
• 100 g butter
• 200 ml cream cheese
• 2 tablespoons of truffle oil
• salt to taste

• 200 g Gorgonzola cheese
• 200 ml cream cheese
• 1 tablespoon of butter
• salt and pepper to taste

• 100 ml olive oil
• 50 g fresh basil
• Cherry tomatoes for garnish
• 3-4 ice cubes
• salt to taste

Method of preparation:

Wash and dry the chicken legs. Then season with salt, pepper, olive oil, thyme and garlic. Arrange the legs in a baking dish and bake in an oven preheated to 180°C for about 45-60 minutes, until golden and juicy.

Truffle mashed potatoes:

Peel and slice the potatoes. Cook in salted water until soft. Then drain, add butter and cream cheese, whisk thoroughly to a smooth puree. Finally, add truffle oil and season with salt to taste.

Creamy Gorgonzola cheese sauce:

In a saucepan, melt butter, add cream cheese and crumbled Gorgonzola cheese. Cook over low heat until the cheese melts and the sauce thickens. Season with salt and pepper to taste.

Basil oil:

In a blender, blend olive oil with basil, ice cubes and salt – a few minutes – until a smooth emulsion forms.

Arrange a portion of truffle puree on a plate, place a roasted chicken leg next to it, and pour a creamy Gorgonzola sauce over the whole thing. Finally, add cherry tomatoes and a few drops of basil oil for flavor and garnish.