Black truffle roasted chicken with mushroom and leek wine sauce

I love roasted chicken, and have often thought it would be even better if I could pan sear it first.  Because you cut the chicken down the breast bone, it becomes flat and would sear nicely.  I made this dish last night, and the herbs and dry rub that I used to sear the chicken became the base of the sauce.  The flavors of this dish remind me of France.  Black truffle butter is such a decadent flavor - it molds this entire composition into a masterpiece for entertaining.  And best of all - it's not difficult to make.  Enjoy!

1 whole chicken
2 oz. black truffle butter
2 T. olive oil
1 lb. mushrooms
1 leek
1 c. white wine
2 T. minced garlic
1/4 c. chopped pancetta
3 T. butter

Dry Rub:

salt and pepper , plenty of it
1 t. thyme
Nature's Seasoning to taste
2 t. garlic powder
2 t. smoked paprika
1 t. onion powder

Clean and cut chicken down the center of the breast bone, removing the breast bone and flattening out your chicken to be seared on the skin side down.  Dry chicken well with a paper towel.  Lifting the skin cut the butter into slices and mold it under the skin evenly. 

Mix all dry rub ingredients together.  First salt and pepper the chicken on both sides generously, then add Natures Seasoning to taste.  Rub dry rub all over the skin side especially and apply the remainder on the other side.  In large saute pan heat olive oil and 1/2 of the truffle butter.  Place chicken skin side down into the pan and sear on medium high until skin is carmelized and seared to golden brown (approximately 5 minutes).  Turn chicken over and sear on the other side.  Move chicken into a roasting pan and bake at 350 until cooked through (approximately 45 - 50 minutes)
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While the chicken is cooking, return to your saute pan with all those wonderful drippings left from searing.  On medium heat add the remaining truffle butter, the wine and wisk all the pan drippings and sticky remains together.  Add the garlic and the leeks.  When the leeks are tender, add the pancetta.  Finally, add the mushrooms combining all the sauce ingredients together.  When chicken is done cooking place on a platter to rest for a few minutes before serving.  When ready to serve pour the sauce over the chicken and garnish with  parsley.  Bon Appetit!!