Roast Chicken Thigh with Tomato & Olive Tapenade on Parsnip
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
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  • PARSNIP PUREE
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  • ½ pound parsnips, peeled and chopped
  • 1 garlic clove, sliced
  • ¼ cup heavy cream
  • ¼ cup whole milk
  • 1 tablespoon unsalted butter
  • salt
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  • TOMATO & OLIVE TAPENADE
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  • 1 shallot, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup pitted Castelvetrano olives, chopped
  • 1 tablespoon red wine vinegar
  • 5 tablespoons olive oil
  • Salt & pepper to taste
  • 1½ cup cherry tomatoes, halved
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  • ROAST CHICKEN THIGH
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  • 4 large (or 8 small) skin-on chicken thighs, bone removed
  • Olive oil
  • Salt & Pepper to taste
Instructions
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  2. PARSNIP PUREE
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  4. In a medium saucepan, bring parsnip, garlic, cream, milk, and butter to a boil.
  5. Reduce heat, cover and simmer about 15 minutes until parsnips are very soft.
  6. Uncover and continue cooking until liquid is reduced by half, about 5 minutes.
  7. Season to taste with salt.
  8. Add to blender, and puree until silky smooth.
  9. Let cool, then reserve until ready to use.
  10. When ready to use, reheat on medium-low heat, stirring often. If your puree is a little too thick, add a touch of milk to loosen it up.
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  12. TOMATO & OLIVE TAPENADE
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  14. Preheat oven to 250F.
  15. Toss cherry tomatoes with one tablespoon of olive oil and place on a pan.
  16. Sprinkle generously with salt.
  17. Roast tomatoes for 2-3 hours.
  18. Once tomatoes are almost done roasting, prepare the rest of the ingredients.
  19. In a pan on medium heat, add 1 tablespoon olive oil.
  20. Once heated, add ¾ of the diced shallot to the pan, sauteeing for 2 minutes, then add garlic and half of the chopped olives, cooking for 2-3 minutes longer, then remove from heat.
  21. In a bowl, combine sauteed ingredients with the remaining shallots and olives, then toss with roasted tomatoes, 1 tablespoon red wine vinegar, and 3 tablespoons olive oil.
  22. Season to taste, then reserve until ready to use.
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  24. ROAST CHICKEN THIGH
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  26. Remove chicken thighs from the fridge at least an hour before cooking to allow the chicken to come to room temperature (this ensures even cooking).
  27. Preheat oven to 425F.
  28. Remove bones from the chicken thighs, and roll thighs into a tight cylinder so skin covers the entire outside. If the chicken thighs are having trouble staying together, you can wrap them with butchers twine so they don't unravel.
  29. Season generously with salt & pepper.
  30. In a heavy skillet, add 1 tablespoon of olive oil, and bring to medium-high heat.
  31. Once heated, add chicken to the pan with the seam side down (where the two pieces of skin join together), roasting until golden brown and crispy about 5-7 minutes, then rotate and roast the other side until golden brown and crispy, about 5-7 more minutes.
  32. Rotate chicken back to the seam side, and place in oven, cooking for about 15-20 minutes, until chicken is cooked to an internal temperature of 165F.
  33. Once cooked, rest chicken for 5 minutes, then slice into pieces.
  34. To plate, add spoonful of parsnip puree, spreading into a swoop with your spoon, then top with sliced chicken thigh, and top with the tomato & olive tapenade.
Recipe by The Adventures of Bob & Shan at http://theadventuresofbobandshan.com/roast-chicken-thigh-with-tomato-olive-tapenade/