It has been a while since i play with a whole chicken. I guess i'm getting bad at doing a supreme cut chicken breast...
The meat was easy to cut out but the skin was not :( not really nice from this photo.
After marinaded the chicken in white wine for one night. i just dust the chicken skin with flour, salt and pepper. At the side, i have chicken stock reducing with the white wine that i used for marinating. When the chicken was seared till its nicely coloured, i drop it into the chicken stock. Breast for 10 min legs for 15 min. 
meanwhile i roast some mushroom and took a ladle of stock from the pot cooking the chicken to glaze that. then finish it with truffle oil. 
before finishing, i reduce the stock a little more, add cream and season to taste. garnish with chop chive and some espelette pepper :)
the sauce goes well with the rice :)
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