4 months ago
Crispy Chicken Thigh Over Garlic Truffle Mash
Preheat oven to 400 degrees.
Heat cast iron skillet over medium high.
Pat dry chicken thighs.
Peel back the skin of the chicken thigh and season the meat under the skin with salt, pepper, cumin, onion powder and garlic powder.
Place the skin back over the thigh and season the top of the skins.
Place thighs skin side down in cast iron (don’t over crowd the pan) and cook for 8 minutes on both sides.
While chicken is cooking, add 6 garlic cloves and chopped carrots to the skillet.
Place cast iron in oven for 25-30mins.
Boil potatoes until tender and drain.
Place potatoes back in the same pot, add salt, pepper, 4 roasted garlic cloves from the cast iron skillet, shredded Parmesan cheese, 1 cup plain Greek yogurt, 2tbsp olive oil, and 1-2tbsp of white truffle.
Using a hand mixer, blend all ingredients in the pot together.
Add roasted garlic tomato sauce (use hand mixer to blend the remaining 2 roasted garlic cloves, chopped tomato, spinach, 1tbsp olive oil, 1/2 cup mashed potato, salt and pepper)