Roasted Chicken with Roasted Fig, Shallot and Sherry Vinegar Sauce over Creamy Buckwheat

Instructions

1. 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

   2. Season the chicken with 5 g salt, the black pepper, and 1 tablespoon olive oil, rubbing the skin well so it is evenly coated.

3. 3

   3. In a bowl, toss the figs, shallots, and garlic with the remaining tablespoon of olive oil, 1 g salt, the fresh thyme, and the honey. Spread this mixture around the chicken.

4. 4

   4. Roast for 35 to 40 minutes at 220 °C / 425 °F, until the chicken is golden and cooked through and the figs and shallots are tender and caramelized.

5. 5

   5. Meanwhile, in a medium saucepan, toast the buckwheat dry over medium heat for 2 minutes, stirring, until it smells nutty.

6. 6

   6. Add 300 ml (1 1/4 cups) chicken stock and 2 g salt to the buckwheat. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid is absorbed.

7. 7

   7. Remove the saucepan from the heat and stir the buckwheat with the butter, parsley, and lemon zest. Cover again and let it rest for 5 minutes.

8. 8

   8. Remove the tray from the oven and transfer the chicken to a plate to rest for 5 minutes. Place the figs, shallots, roasted garlic, and pan juices in a small saucepan or blender cup.

9. 9

   9. Add the sherry vinegar and the remaining 60 ml (1/4 cup) chicken stock. Blend until smooth; if desired, warm it for 2 more minutes over medium heat to adjust the texture. Taste and adjust with the remaining salt if needed.

10. 10

    10. Spoon creamy buckwheat onto each plate, top with two chicken thighs, and finish with the warm roasted fig and shallot sauce.