Poulet Glacé Collant avec Pommes de Terre Croustillantes et Sauté Poivre-Oignon

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📝 Introduction:

This dish is a beautiful combination of crispy-skinned chicken glazed with a sticky-sweet sauce, paired with golden roasted potatoes and a quick stir-fry of peppers and onions. It’s perfect for a cozy dinner or a weekend treat, offering a balance of sweetness, spice, and umami. The textures—from the tender chicken to the crispy potatoes—make this a standout meal.

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🛒 Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• Salt & black pepper to taste
• 1 tbsp olive oil

For the Glaze:

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar (or white wine vinegar)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp chili flakes (optional)
• 1 tsp cornstarch + 2 tsp water (slurry)

For the Crispy Potatoes:

• 500g baby potatoes or small waxy potatoes
• 2 tbsp olive oil
• Salt & pepper to taste
• 1 tsp smoked paprika (optional)
• 1 tsp garlic powder

For the Sauté Poivre-Oignon (Pepper-Onion Stir-Fry):

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large red onion, sliced
• 1 tbsp olive oil
• 1 tsp balsamic vinegar (optional)
• Salt & pepper to taste

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🍳 Instructions:

🐓 1. Prepare the Chicken:

1. Preheat oven to 200°C (400°F).
2. Pat chicken thighs dry and season with salt and pepper.
3. In a hot oven-safe skillet, heat 1 tbsp olive oil over medium heat.
4. Place chicken thighs skin-side down and sear until golden and crispy (about 6–7 minutes).
5. Flip the chicken, transfer the skillet to the oven, and roast for 20 minutes until fully cooked (internal temp 75°C or 165°F).

🍯 2. Make the Glaze:

1. While the chicken is roasting, combine soy sauce, honey, brown sugar, vinegar, garlic, ginger, and chili flakes in a saucepan.
2. Simmer over medium heat for 3–4 minutes until slightly reduced.
3. Stir in the cornstarch slurry and simmer until thick and glossy (about 1 minute). Remove from heat.

🥔 3. Make Crispy Potatoes:

1. While chicken is cooking, parboil the potatoes in salted water for 8 minutes, then drain.
2. Cut larger potatoes in half, then toss with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread on a baking tray and roast in the oven (alongside or below the chicken) for 25–30 minutes or until golden and crispy.

🌶️ 4. Sauté the Peppers & Onions:

1. In a skillet or wok, heat olive oil over high heat.
2. Add onions and sauté for 2 minutes until they start to soften.
3. Add bell peppers and continue to stir-fry for another 3–4 minutes.
4. Season with salt, pepper, and a splash of balsamic vinegar for depth.

🔥 5. Glaze the Chicken:

1. Once the chicken is cooked, remove from the oven and brush generously with the glaze.
2. Optionally, return to the oven on broil/grill for 2–3 minutes to caramelize the glaze.

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🍽️ Assembly:

1. Plate the crispy potatoes beside a glazed chicken thigh.
2. Add a generous serving of the sautéed peppers and onions.
3. Drizzle extra glaze over the chicken if desired.
4. Garnish with chopped parsley, sesame seeds, or thinly sliced green onions.

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✅ Chef’s Tips:

• For extra crispiness, smash the parboiled potatoes slightly before roasting.
• You can substitute chicken thighs with drumsticks or boneless breasts (adjust cooking time).
• Add a splash of lemon or lime before serving for a fresh contrast.

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🍷 Wine Pairing:

A chilled glass of Viognier or a Pinot Noir pairs wonderfully with the sweet-savory glaze and roasted elements of this dish.

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