This recipe comes from Jason French, chef and owner of Ned Ludd in Portland.
Peel back the skin of each individual hen leg, leaving the skin attached to the foot end of the drumstick.
Spread the softened butter over the meat of each leg. Season the meat with salt and black pepper. Thinly shave enough truffle to cover the meat with the slices having them overlap slightly. Carefully pull the skin up and over the meat. Drizzle with canola oil and season. Refrigerate for a few hours.
Preheat an oven to 425 degrees. Place half the leeks, wine, stock, thyme & bay leaves in a roasting pan. Place the hen legs in the pan and cover with parchment paper and foil.
Roast in the oven for 35-45 minutes or until the legs are tender. While the chicken is roasting, oil and season the remaining leeks with salt. Spread in an even layer on a sheet pan.
Switch the setting on the oven from bake to broil and take the foil off the chicken. Place the sheet pan of leeks on the highest rack and broil until charred but not ashen. Remove the leeks, place the hen pan on the highest rack and allow the skin to brown.
To serve: divide the braised leeks in the middle of four plates. Place a hen leg on top of the leeks. Top with the some braising liquid, the charred leeks and finish with lemon, parsley and shaved truffles.