Deliberately pull the skin on the chicken legs from the tissue, doing whatever it takes not to break the skin, at that point rub ¼ tbsp margarine between the skin and substance on every leg. Precisely put half of the truffle circles over the spread, or smear on some truffle glue and smooth back the skin. Season the skin, at that point put aside in the ice chest.
Warmth the twofold cream and stock together with the garlic cloves, remaining truffle, narrows and sage at that point, when stewing, put aside to inject for 30 mins.
Warmth broiler to 180C/160C fan/gas 4 and margarine within a shallow heating dish that will fit both chicken legs. Layer the potatoes, including the truffle cuts from the cream between the layers alongside some flavoring, at that point strain over the mixed cream and stock blend. Sprinkle over the parseman and diffuse over the staying sage clears out. Place the chicken legs to finish everything, brush with softened margarine, at that point broil for 1 hr or until the point that the potatoes are cooked and the chicken brilliant and cooked through. Permit to rest for 10 mins, giving the chicken squeezes a chance to dribble into the potatoes, at that point present with a watercress serving of mixed greens.