CRISPY CHICKEN THIGHS WITH FIG GLAZE, BRIE, HONEY AND BITTER LETTUCE IN BUTTERY BREAD.
INGREDIENTS
Chicken & Sauce
- 4 chicken thighs, skin on, deboned
- Salt
- Olive oil
- shallot, finely diced
- 2-3 sprigs fresh thyme
- 60 ml fig vinegar (La Belle Excuse)
- 1 tbsp grainy mustard with roasted fennel and pink peppercorn (La Belle Excuse)
- 200-250 ml rich brown chicken stock or fond
To Assemble
- 1 multigrain loaf or country bread
- Butter, for toasting
- Extra grainy mustard, for spreading
- Pink radicchio or any bitter or crispy lettuce
- Thick slices of quality brie cheese
- Honeycomb or liquid honey
METHOD
1. Crisp the Chicken
- Season chicken thighs only with salt
- Heat olive oil over medium high and sear skin side down until deeply golden and crispy
- Flip and sear the other side then remove from the pan keeping the skin intact
2. Build the Sauce
- In the same pan add the diced shallot and thyme
- Cook gently until softened then deglaze with fig vinegar scraping the pan
- Let it reduce slightly then stir in the grainy mustard
- Pour in the chicken stock and bring to a low simmer
3. Braise Without Submerging the Skin
- Place the chicken back into the sauce skin side up so the skin does not touch the liquid
- Simmer gently for 20 to 25 minutes until cooked through
4. Toast the Bread
- Slice the multigrain loaf and toast both sides in butter until golden
- Spread grainy mustard on each slice
5. Assemble the Sandwich
- Layer lettuce on the bottom slice
- Add one or two chicken pieces
- Top with a thick slice of brie and melt slightly with a torch if desired
- Add a chunk of honeycomb or a drizzle of honey
- Close the sandwich press lightly and slice in half
By Laurent Dagenais