Steps

1. Slice Shiitake Mushrooms (4-6 pcs) and Assorted Mushrooms (to taste). Separate Maitake Mushrooms (1/2 pack) and Enoki Mushrooms (1/2 pack). Cut the Enoki Mushrooms in half after removing the tough ends.
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2. Heat Butter (1 tbsp) and Olive Oil (as needed) in a frying pan. Add the sliced mushrooms and sauté.
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3. Lightly season the mushrooms with Salt (to taste). Sauté over medium heat, stirring occasionally, until the oil is well incorporated.
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4. Transfer the sautéed mushrooms to a bowl and cool them in an ice bath.
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5. Cut Potatoes (2 pcs) in half while leaving the skin on.
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6. Place the potatoes in a pot with water and bring to a boil. Simmer for 5 minutes after boiling.
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7. Make a cut in the skin of Chicken Thighs (2 pcs) from the joint between the drumstick and thigh. Gently peel away the thin inner skin with your fingers to create a pocket.
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8. Season both sides of the chicken with Salt (to taste).
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9. Spoon the cooled mushrooms into the pocket of the chicken. Don't worry if you have to pack them in tightly.
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10. Close the opening of the stuffed chicken by piercing it with Toothpicks in about 2 places. (Key Tip! It's okay if some mushrooms come out while roasting as the meat shrinks slightly.)
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11. Add Olive Oil (as needed) to a large frying pan and place the chicken skin-side down. Cook over low heat for a long time.
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12. When excess oil renders from the chicken, absorb it with paper towels. However, leave a little oil in the pan.
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13. Add the parboiled potatoes to the pan with the remaining oil, around the chicken, and cook them using the chicken's rendered fat.
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14. Flip the potatoes, season with Salt (to taste), and let them absorb the flavors from the chicken and mushrooms while cooking. (Key Tip! The potatoes absorbing the umami from both the chicken and mushrooms is crucial for this dish.)
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15. Add a little more Olive Oil (as needed) to the side of the pan, add the Rosemary (1 sprig), and infuse the oil with its aroma. Coat everything evenly.
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16. Once the chicken and potatoes are cooked through, transfer them to a serving plate.
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17. Remove the Toothpicks from the chicken.
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18. Cut the served chicken.
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19. Garnish with Rosemary and serve with Lemon (1/2 pc) on the side, if desired. Enjoy!
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