Truffle Chicken & Potato Gratin

2 chicken legs, skin on

1 tbsp salted butter, softened, plus a little extra, melted

1 small black truffle from a jar, sliced into very thin discs (use a mandoline if you have one) or a jar of truffle & porcini paste

125ml double cream

125ml chicken stock

1 garlic clove, peeled

1 bay leaf

6 sage leaves, plus a few extra for topping

500g floury potatoes, peeled and finely sliced (use a mandoline if you have one)

15g parmesan, finely grated

watercress salad, to serve

Directions at bbcgoodfood.com

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