Baked Chicken Thighs with Truffle Mashed Potatoes and Roasted Mushroom Salad

A Symphony of Flavors: Baked Chicken Thighs with Truffle Mashed Potatoes and Roasted Mushroom Salad

Let’s create a culinary masterpiece: Baked Chicken Thighs with Truffle Mashed Potatoes, paired with a Roasted Mushroom Salad. We’ll use black winter truffles for the mashed potatoes. These truffles have a strong, rich, and complex flavor that can stand up to the hearty taste of the potatoes and the baked chicken.

Baked Chicken Thighs

Ingredients:

  • 1 pound bone-in, skin-on chicken thighs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 lemon, thinly sliced

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Pat the chicken dry with paper towels. Season the chicken on both sides with salt and pepper.
  3. Heat the olive oil in a large cast iron or stainless steel pan over medium-high heat. Once the oil begins to shimmer, add the chicken skin side-down and cook without disturbing until golden brown, about 7 minutes. Flip the chicken over and continue to cook until the other side is golden brown, about 5 minutes.
  4. Add the lemon slices to the pan around the chicken. Transfer to the oven and bake until cooked through and the internal temperature reaches 165°F (75°C), 15–20 minutes depending on the size of the thighs.
  5. Let the chicken rest for 5 minutes before serving.

Truffle Mashed Potatoes

Ingredients:

  • 1½ pounds fingerling potatoes, scrubbed
  • 1 teaspoon kosher salt, plus more for boiling
  • 1 teaspoon baking soda
  • 4 tablespoons (½ stick) unsalted butter
  • 3 tablespoons plus 4 teaspoons olive oil, divided
  • 1 large sprig of fresh rosemary, leaves minced
  • 2 large sprigs fresh thyme, leaves minced
  • 3–4 garlic cloves, smashed
  • ½ teaspoon freshly ground black pepper
  • 1 black winter truffle, finely shaved

Instructions:

  1. Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18–20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
  2. Preheat the oven to 425°F (220°C).
  3. Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30–60 seconds, until fragrant, then remove the pot from the heat.
  4. On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
  5. Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
  6. Roast the potatoes for 35–38 minutes, gently flipping once, until golden brown and crispy.
  7. Once the potatoes are done, mash them in a large bowl. Add the finely shaved truffle and mix until well combined.

Roasted Mushroom Salad

Ingredients:

  • 1 pound cremini mushrooms, sliced (about 8 cups)
  • 1 pound shiitake mushrooms, sliced (about 6 cups)
  • ⅓ cup plus ½ cup extra-virgin olive oil, divided
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • 1 small shallot, thinly sliced (about ⅓ cup)
  • 2 cloves garlic, minced
  • Zest of 1 lemon (about 1 teaspoon)
  • 1 cup parsley leaves, loosely packed, roughly chopped
  • 5 ounces arugula (about 6 cups)
  • ½ cup shaved Parmesan cheese

Instructions:

  1. Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
  2. Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
  3. Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
  4. Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
  5. Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
  6. Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
  7. Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
  8. Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.

Wine Pairing:

A Chardonnay would pair wonderfully with this meal. The full-bodied, buttery notes of the wine complement the richness of the truffle mashed potatoes and the baked chicken thighs. The wine’s acidity also balances the earthiness of the mushrooms in the salad.

Enjoy this culinary adventure, a symphony of flavors that will take your taste buds on a delightful ride.