1. Preheat an oven to 180°C. In a heavy-based pot, add in the olive oil, garlic, thyme, rosemary and the chicken thighs. Place on stove and turn on a medium heat to bring it up to around 80°C.
2. When the chicken has risen to temperature, place the pot in the oven and cook for 20-30 minutes, or until the skin has slightly browned and the chicken is cooked. Remove from the oven and allow to cool before picking the meat down.
Tip: Keep the olive oil for cooking the chicken again, or to use for roasting potatoes, vegetables, or even making a dressing by adding mustard, citrus and aromats.
2. To make the vinaigrette, combine all ingredients together. Adjust the seasoning.
3. To finish the dish: boil the spaghetti in heavily salted water for 3.5/4 minutes depending on how al dente you prefer. While this is cooking, in a separate pan, add some of the cooking olive oil to a pan and fry the oyster mushrooms, then add in the sliced garlic and cook for another 40 seconds. Add in the chicken, a splash of the pasta water, the parsley, and the tomato sauce. Combine the cooked pasta and mix. In the bowl, serve the spaghetti and then garnish with the truffle vinaigrette. Enjoy.