Seared whole herbed, roasted chicken with a mushroom and leek wine sauce.

Yeilds: 6 servings

For chicken:

2 whole leeks chopped fine and cleaned (remove the bottom root and top stems)
1 lb. of fresh white mushrooms and porcini mushrooms sliced
1 whole small chicken
salt and pepper to taste
2 T. fresh minced garlic
1 c. white wine
1 lemon sliced thin
1 medium peeled onion
1 T.black Truffle butter plus 1T. to finish at end
1 T. fresh thyme leaves plus about 10 sprigs of thyme.
1 T. fresh sage leaves chopped
1/2 c. chopped italian parsley
2T. olive oil
2T. butter

Directions:

Rinse and clean and dry chicken the morning you are serving it for dinner.   Allow it to become very dry at room temperature.  Pat it carefully dry with a paper towel.  Coat the inside and outside of the chicken liberally with salt and pepper.  Allow this to rest all day or overnight covered in refrigerator.
One hour before cooking it, remove from refringerator, allow to rest on counter at room temperature for an hour, letting the butter rest next to it. At this time you should preheat your oven to 425 degrees farenheit.
After an hour, rub the room temperature butter all over the exterior generously. stuff with lemon slices, onion and fresh left over thyme sprigs.Tie the drumsticks together and put into roasting pan.
Bake at 425 for 20 minutes, then lower the temperature to 350.

MEANWHILE:

In a medium skillet add olive oil and leeks, saute on medium to medium high, until wilted, about 4 minutes.  Add in chopped mushrooms, continue to cook mushrooms to desired tenderness.
Add in garlic salt and pepper thyme leaves, sage leaves, and truffle butter. Mix all together and remove ingredients to a bowl.
   Add wine to the skillet and deglaze the pan for drippings, add 1 T. truffle butter to pan and whisk all together reducing for 5 minutes. Add all the ingredients from the bowl to the skillet, Combine.
Pour the skillet ingredients all over the top of the chicken and finish baking at 350 until done, 165 - 170 degrees.  *** 20 minutes per pound.

 ***  Serve on platter on a bed of parsley.

Enjoy!.