Baked Chicken with Green Apple and Tarragon Glaze, Rustic Cauliflower Cream, and Tender Barley with Chives

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Season the chicken thighs with 5 g salt, black pepper, and 1 tablespoon olive oil.

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   2. Heat an oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the chicken skin-side down for 4 to 5 minutes until deeply golden. Turn and cook 1 minute more. Transfer briefly to a plate.

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   3. In the same skillet, reduce to medium heat and add the shallot, garlic, and green apple. Cook for 3 minutes, stirring, until the apple begins to soften.

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   4. Add the Dijon mustard, honey, apple cider vinegar, half of the fresh tarragon, and 120 ml / 1/2 cup chicken broth. Cook for 2 to 3 minutes until a lightly thickened glaze forms.

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   5. Return the chicken to the skillet skin-side up and spoon some glaze over the top. Transfer to the oven at 220 °C / 425 °F for 20 to 25 minutes, or until the chicken is fully cooked and glossy.

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   6. While the chicken bakes, place the cauliflower in a saucepan with 180 ml / 3/4 cup chicken broth and 120 ml / 1/2 cup water. Add 1 g salt and cook covered over medium heat for 12 to 15 minutes, until very tender.

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   7. Blend the cauliflower with its cooking liquid, heavy cream, butter, and lemon zest until smooth but rustic. Adjust with 1 g more salt if needed and keep warm.

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   8. In another saucepan, cook the pearled barley with the remaining 240 ml / 1 cup chicken broth and 240 ml / 1 cup water. Bring to a boil, reduce the heat, and simmer covered for 25 to 30 minutes until tender. Stir in the chives and the remaining 2 g salt.

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   9. Remove the chicken from the oven and let it rest for 5 minutes. Add the remaining tarragon to the skillet glaze and stir gently.

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    10. To serve, spoon a bed of cauliflower cream onto each plate, add a portion of tender barley, and finish with the chicken and its green apple tarragon glaze on top.