Savory Soy-Glazed Chicken Drumsticks with Truffle Mushroom Salad

Ingredients

• 8 chicken drumsticks, skin-on
• 2 tablespoons black bean garlic sauce
• 2 tablespoons soy sauce
• 1 tablespoon La Vieja Fabrica marmalade
• 1/4 cup 7up
• 1 tablespoon butter
• 1 cup button mushrooms, sliced
• 1 small red bell pepper, thinly sliced
• 2 small cucumbers, thinly sliced
• 4 cups bagged lettuce mix
• 2 medium carrots, julienned
• 2 tablespoons pickled chili peppers, finely chopped (adjust to taste)
• 2 teaspoons truffle cream
• Salt and black pepper to taste
• 2 tablespoons olive or neutral oil

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken drumsticks dry with paper towels.
2. In a small bowl, mix black bean garlic sauce, soy sauce, marmalade, and 7up to create a glaze.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Sear chicken on all sides until golden brown, about 8 minutes total.
4. Brush the chicken generously with half the glaze. Transfer the skillet to the oven and roast drumsticks for 25-30 minutes, basting with remaining glaze halfway through cooking, until cooked through (internal temperature 165°F/74°C).
5. While chicken roasts, heat remaining oil in a pan over medium heat. Sauté mushrooms until browned and tender, about 5-6 minutes. Remove from heat and let cool slightly.
6. In a large bowl, combine lettuce, cucumbers, bell pepper, carrots, sautéed mushrooms, and pickled chili peppers.
7. In a small bowl, whisk truffle cream with a pinch of salt, black pepper, and 1-2 teaspoons cold water to thin slightly. Toss this dressing with the salad just before serving.
8. Plate chicken drumsticks alongside the truffle mushroom salad. Optionally drizzle any remaining pan glaze over the chicken before serving.

Chef tips

• Pat chicken dry to ensure crispy skin and better sear.
• Adjust pickled chili pepper quantity based on your preferred spice level.
• If 7up is unavailable, substitute with a lemon-lime soda or a mixture of sparkling water and lemon juice.
• For a vegetarian variant, sauté mushrooms and vegetables with tofu or tempeh instead of chicken.
• Rest the chicken for 5 minutes after roasting to retain juices.
• Use fresh vegetables and slice uniformly for even salad texture.
• Store leftover glaze separately and reheat gently before using again.
• Avoid overdressing salad to keep greens crisp.
• Optional pantry staples that may help: salt, black pepper, olive oil or neutral cooking oil, garlic powder, onion powder, vinegar (optional for dressing balance).
• Storage and reheating: Refrigerate cooked chicken and salad separately in airtight containers for up to 3 days. Reheat chicken in oven at low heat (325°F/160°C) to maintain skin crispness. Do not store salad dressed; dress just before serving to avoid sogginess. Discard leftover glaze if stored more than 2 days.
• Safety note: Ensure chicken drumsticks reach an internal temperature of 165°F (74°C) before consumption.