Recipe for Farm Chicken in a Bread Crust with Truffled Mashed Potatoes

Melt the butter with the oil in a pot. Sear the chicken over medium heat on all sides until it is lightly browned. Place it on a rack and let it cool.

Roll out the bread dough on a work surface into a rectangle large enough to cover the chicken. Season the chicken with salt and pepper.

Place a small sprig of sage in the center of the dough. Wrap the bird in the dough, with the seam underneath. Remove any excess dough.

Place the prepared guinea fowl on a baking tray and let it rest for 1 hour.

Preheat the oven to 220°C. Place a dish of water at the bottom of the oven to create steam. Moisten the bread dough and bake for about 1 hour. Cover with aluminum foil if the dough browns too quickly.

Meanwhile, cook the potatoes in salted boiling water for about 20 minutes. Peel them and mash them.

Season and add the truffle oil. Mix.

Let the guinea fowl rest off the heat for 10 to 15 minutes before serving.

To finish, pair it with the tasting of the bread dough.