Oven-Baked Chicken with Warm Plum and White Wine Sauce, Crispy Brussels Sprouts, and Rustic Parsnip Mash

Instructions

1. 1

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

2. 2

   Season the chicken with 4 g of salt, black pepper, 1 tablespoon olive oil, 2 minced garlic cloves, and half of the fresh thyme. Rub well to coat the surface evenly.

3. 3

   In a bowl, toss the Brussels sprouts with 2 tablespoons olive oil, sweet paprika, and 2 g salt. Spread them around the chicken on the tray.

4. 4

   Roast the chicken and Brussels sprouts for 35 to 40 minutes at 220°C / 425°F, until the chicken is golden and cooked through and the sprouts are caramelized on the edges.

5. 5

   Meanwhile, place the parsnips in a pot with cold water and 2 g salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

6. 6

   Drain the parsnips and return them to the pot. Add the hot milk, 25 g butter, the whole garlic clove, and nutmeg, then mash into a rustic purée. Remove the whole garlic clove and keep warm.

7. 7

   For the sauce, heat the plums with the white wine, honey, white wine vinegar, the remaining thyme, and 10 g butter in a small skillet. Cook over medium heat for 6 to 8 minutes, stirring, until the plums soften and the sauce lightly thickens.

8. 8

   Taste the sauce and adjust with the remaining salt if needed. For a smoother texture, lightly crush some of the plums with a spoon.

9. 9

   Remove the tray from the oven. Let the chicken rest for 5 minutes. If the Brussels sprouts need more color, leave them in the oven for 3 to 5 extra minutes at 220°C / 425°F.

10. 10

    Serve a portion of parsnip mash on each plate, place 2 chicken thighs on top or alongside, add the crispy Brussels sprouts, and finish with the warm plum sauce. Sprinkle with fresh parsley before serving.