Herb-Marinated Chicken

For the Herb-Marinated Chicken:

  • 4 boneless, skin-on chicken supremes

  • 4 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 4 cloves garlic, minced

  • 2 teaspoons fresh rosemary, finely chopped

  • 2 teaspoons fresh thyme leaves, stripped

  • Salt and black pepper to taste

For the Truffle Mashed Potatoes:

  • 4 large Yukon Gold potatoes, peeled and quartered

  • 1/2 cup unsalted butter, softened

  • 1/4 cup heavy cream

  • 1 tablespoon truffle oil

  • Salt and white pepper to taste

For the Charred Asparagus:

  • 1 bunch asparagus, trimmed

  • 2 tablespoons olive oil

  • Salt and black pepper to taste

For the Garnish:

  • Fresh chives, finely chopped

  • Truffle oil for drizzling

Instructions:

For the Herb-Marinated Chicken:

1.     Prepare the Marinade:

    • In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme leaves.

2.     Marinate the Chicken:

    • Place the chicken supremes in a shallow dish and pour the marinade over them. Ensure each piece is well coated. Cover and refrigerate for at least 2 hours, allowing the flavors to infuse.

3.     Grill the Chicken:

    • Preheat the grill to medium-high heat. Remove the chicken from the marinade and season with salt and black pepper.

    • Grill the chicken supremes until they reach an internal temperature of 165°F (74°C), and the skin is crispy and golden. This usually takes about 6-8 minutes per side.

For the Truffle Mashed Potatoes:

1.     Boil and Mash Potatoes:

    • Boil the peeled and quartered potatoes until tender. Drain and mash them while still hot.

2.     Prepare Mashed Potatoes:

    • Add softened butter, heavy cream, truffle oil, salt, and white pepper to the mashed potatoes. Mash until smooth and creamy.

For the Charred Asparagus:

1.     Prep Asparagus:

    • Toss trimmed asparagus with olive oil, salt, and black pepper.

2.     Char on the Grill:

    • Grill the asparagus until they are slightly charred and tender, turning occasionally. This should take about 5-7 minutes.

Assemble and Serve:

1.     Plate the Dish:

    • Spoon a generous portion of truffle mashed potatoes onto each plate.

2.     Add Grilled Chicken:

    • Place a grilled chicken supreme on top of the mashed potatoes.

3.     Arrange Charred Asparagus:

    • Add a few charred asparagus spears to the plate.

4.     Garnish:

    • Sprinkle chopped fresh chives over the chicken and drizzle a touch of truffle oil.

5.     Serve Immediately:

    • Serve this Michelin 3-star-inspired dish immediately while everything is hot and flavorful.

Presentation Tips:

  • Consider serving on elegant, individual plates for a refined presentation.

  • Arrange the asparagus and chicken with artistic flair to showcase the attention to detail.