500mlfull cream milkyou may need more depending on the size of your baking dish
sea salt flakes for seasoning
Preheat oven 160°C (320°F)
With your fingers carefully loosen the skin from the chicken breast by sliding your fingers under the skin from the top and thickest part of the breast. You will see that the skin is not connected here from the butchering process of the chicken. Be careful not poke a whole through the breast while you loosen the skin from the flesh.
Using a mandoline slice 3 or 4 slices per breast (depending on the size of your slices), and carefully place under the skin of the chicken breast. Gently rub the chicken breast with butter.
Place chicken breast (skin side up) in an adequate baking dish, one that is deep enough that the milk can come half way up the chicken breast. Then scatter onion, garlic, bay leaves, thyme and peppercorns around the chicken (not on top or underneath). Sprinkle chicken breast with sea salt to season.
Carefully pour milk into the baking dish, not over the chicken, but around it. Do not let the milk splash on to the chicken skin if it can be avoided.
Place chicken in the oven, uncovered, and bake for 1 hour, or until golden and cooked through.
Remove chicken from baking dish, place on a plate to rest while you make the sauce. Cover loosely to keep warm.
Strain the cooking liquid through a fine sieve into a saucepan. Over a medium heat reduce the cooking liquid by half. Stain the liquid again and place back on the heat with some extra grating of black truffle. Simmer for a further few minutes until it has reduced some more. Taste the sauce and season if necessary.
Serve chicken with the sauce immediately.
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