Roasted Chicken with Tart Cherry-Rosemary Glaze, Silky Celeriac Purée, and Pearl Barley with Leek

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 ovenproof dish.

2. 2

   Season the chicken with 5 g salt, black pepper, and 15 ml olive oil, rubbing the skin well so it is evenly coated.

3. 3

   Roast the chicken for 20 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, make the purée. Place the celeriac and potato in a medium saucepan, cover with cold water, and add 2 g salt. Bring to a boil, reduce the heat, and cook for 18 to 20 minutes, until very tender.

5. 5

   For the glaze, heat the shallot with 5 ml olive oil in a small skillet over medium heat for 2 to 3 minutes. Add half of the chopped rosemary, the sour cherry preserves, red wine vinegar, Dijon mustard, and 60 ml water. Cook for 3 to 4 minutes, stirring, until glossy and slightly thickened.

6. 6

   Remove the tray from the oven, brush the thighs generously with the cherry glaze, and return them to the oven. Lower the temperature to 200 °C / 400 °F and roast for 15 minutes more, until the chicken is cooked through and caramelized.

7. 7

   Cook the pearl barley in the chicken stock in a saucepan for 25 to 30 minutes, until tender but still slightly chewy. Drain only if there is excess liquid remaining.

8. 8

   In a wide skillet, cook the leek with the remaining 10 ml olive oil and 15 g butter over medium heat for 5 to 6 minutes, until soft and lightly golden. Add the cooked barley, lemon zest, 1 g salt, and the remaining rosemary. Toss for 1 to 2 minutes, then turn off the heat. Stir in the parsley.

9. 9

   Drain the celeriac and potato. Blend or mash them with the remaining 15 g butter and the hot milk until smooth. Adjust with the remaining salt to taste.

10. 10

    Let the chicken rest for 5 minutes out of the oven. Serve a base of celeriac purée, spoon the leek barley alongside, and place two chicken thighs on top or beside it per serving. Spoon over any remaining glaze from the tray or skillet before serving.