Free-Range Chicken with Black Sesame Seeds and Confit ShallotsTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:296 kcal
Proteins:15.4 g
Fats:20 g
Carbohydrate:14.4 g
Fibers:0.1 g
Sugar:0.2 g
Cholesterol:66.7 mg
Sodium:136.5 mg
Calcium:49.9 mg
Energy:1373 kcal
Proteins:71.2 g
Fats:92.8 g
Carbohydrate:66.8 g
Fibers:0.6 g
Sugar:0.9 g
Cholesterol:309.4 mg
Sodium:633.1 mg
Calcium:231.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1300
g
chicken
16
french shallots
120
g
salted butter
2
sprigs of thyme
22.5
ml
balsamic vinegar
7.5
ml
soy sauce
15
ml
black sesame seeds
80
ml
olive oil
METHOD
- Roast the chicken in a preheated 180 °C (350 °F) oven for 1 hour. Cut it up and keep the pieces hot.
- When the chicken is half-cooked, melt the half-salted butter in a skillet.
- Cut the shallots in half lengthwise. Place them in the pan, cut side down, with the thyme.
- Cook the shallots slowly over very low heat until golden and very soft.
- Toast the sesame seeds in a pan and crush them.
- In a bowl, combine them with the balsamic vinegar, soy sauce and olive oil.
- Place some of this mixture on each plate.
- Place the chicken pieces on top and the confit shallots all around.
- Decorate the plate with a ribbon of the cooking juices.
Collaboration: Canetti Conseil
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Sauvignon
