INGREDIENTS
2
chicken breasts (bone and skin on)
1
small perigord black truffle
1 tbsp
butter (room temperature)
1
small or ½ brown onion
2 cloves
garlic (bruised)
2
dried bay leaves
1/2
bunch fresh thyme
1 tsp
whole black peppercorns
500 milliliters
full cream milk (you may need more depending on the size of your baking dish)
sea salt flakes for seasoning