Baked Chicken with Tart Cherry, Balsamic and Thyme Glaze over Creamy Leek Farro

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or oven-safe skillet.

2. 2

   Season the chicken with 4 g salt, black pepper, and sweet paprika. Drizzle with 15 ml olive oil and rub to coat evenly.

3. 3

   In a small saucepan over medium heat, warm the remaining 15 ml olive oil. Add the shallot and half of the garlic; cook for 2 to 3 minutes until softened.

4. 4

   Add the tart cherry preserves, balsamic vinegar, Dijon mustard, and half of the fresh thyme. Cook for 3 to 4 minutes, stirring, until you have a glossy, slightly thickened glaze.

5. 5

   Brush the chicken generously with half of the glaze and bake at 220 °C / 425 °F for 15 minutes.

6. 6

   Meanwhile, make the farro. In a medium pot over medium heat, melt the butter. Add the leek, the remaining garlic, and 2 g salt. Cook for 4 to 5 minutes until the leek is tender.

7. 7

   Stir in the pearled farro and cook for 1 minute to lightly toast it. Pour in the hot chicken stock, bring to a boil, reduce the heat, and cook covered for 20 to 25 minutes, until the farro is tender and the liquid is mostly absorbed.

8. 8

   Remove the chicken from the oven, brush with the remaining glaze, and return it to the oven for 15 to 20 minutes more at 220 °C / 425 °F, or until deeply golden and cooked through.

9. 9

   When the farro is ready, turn off the heat and stir in the Parmesan cheese, lemon zest, parsley, and the remaining thyme. Adjust with the final 2 g salt if needed.

10. 10

    Let the chicken rest for 5 minutes. Serve a bed of creamy leek farro and top each portion with two chicken thighs, spooning over the pan juices.