CRISPY CHICKEN THIGHS GLAZED WITH MAPLE AND FIG BALSAMIC, FINISHED WITH FRESH HERBS.
SERVES 2-4 pers
INGREDIENTS
Chicken
- 4 bone-in, skin-on chicken thighs (flat thighs / hautes cuisses)
- Olive oil (La Belle Excuse)
- Flaky salt (La Belle Excuse)
Maple & Fig Balsamic Glaze
- 2 garlic cloves, very thinly sliced
- 1 sprig fresh thyme
- 60 ml (¼ cup) fig balsamic vinegar (La Belle Excuse)
- 60 ml (¼ cup) pure maple syrup
Fresh Herb Salad
- Chives, finely sliced into short sticks
- Flat-leaf parsley, chopped
- Chervil
- Dill
- Tarragon
- Olive oil (La Belle Excuse - lavender-infused)
- Fleur de sel (La Belle Excuse)
Crispy Shallots
- 1 shallot, very thinly sliced
- Neutral oil, for frying
INSTRUCTIONS
- Place chicken thighs on a rack and air-dry uncovered in the refrigerator for 24 hours.
- Remove chicken from the fridge 30 minutes before cooking.
- Lightly coat chicken with olive oil and season generously with La Belle Excuse flaky salt on both sides.
- Heat a large pan over medium-high heat with a drizzle of olive oil.
- Place chicken skin-side down, add a press or weight, and sear until deeply golden and crispy.
- Flip and continue cooking, pressing lightly, until chicken is fully cooked, about 12–15 minutes total.
- Remove chicken from the pan and set aside.
- Lower heat to medium. Add garlic and thyme to the same pan; cook until garlic is lightly golden.
- Deglaze with fig balsamic vinegar, scraping up all the fond from the pan.
- Add maple syrup and simmer until thick, glossy, and syrupy.
- Return chicken to the pan and glaze thoroughly, spooning sauce over the thighs.
- Transfer chicken to plates and drizzle with extra glaze.
- Toss fresh herbs with olive oil and La Belle Excuse fleur de sel.
- Fry shallots in hot oil until golden and crispy; drain on paper towels.
- Finish chicken with herb salad and crispy shallots. Serve immediately.
By Laurent Dagenais