Preheat the oven to 300°.
Season the chicken on all sides with salt and pepper and set aside.
Next, heat the olive oil in a large cast iron skillet over medium-high heat and add in the chicken skin side down and cook for 3 to 4 minutes or until golden brown.
Flip the chicken over, turn the heat down to medium, and add in the garlic, thyme and butter and baste all of the chicken parts constantly with the butter for 4 to 6 minutes.
Cover the chicken with foil or a lid and place in the oven at 300° for 2 ½ to 3 hours or until browned, crispy on the outside and tender juicy in the middle. Rest for 3 to 4 minutes on a plate or cutting board before serving.
Truffle Butter: Whip the butter in a standing mixer on high speed with the paddle attachment until it becomes light and fluffy.
Next, add in the truffle peelings, truffle oil, salt and pepper and combine on low speed for 1 to 2 minutes. Transfer to a plastic container and chill in the refrigerator.
Risotto: Melt the butter over medium heat in a large pot and add in the onions and garlic and caramelize, about 20 minutes.
Next, add in the rice and toast for 2 to 3 minutes before deglazing with white wine.
Stir the rice constantly until the rice has absorbed the wine and add in 8 ounces of chicken stock at a time while continuing to stir until the liquid is absorbed. Repeat the process until the risotto is al dente or slightly crunchy.
Fold in the Parmesan cheese, whipping cream and peas until combined. Keep warm.
In a saute pan with olive oil over high heat add in the mushrooms and cook until browned, about 6 to 8 minutes and then fold them into the risotto. Finish the risotto by seasoning with salt and pepper and adding in a few tablespoons of the truffle butter. Feel free to use as little or as much as you’d like.
Serve the chicken alongside the truffle butter risotto.