2/3 cup wheat berries
4 boneless skin-on chicken thighs, about 2 lb. total
Kosher salt and freshly ground black pepper
2 Tbs. rice bran oil
4 shallots, minced
4 sprigs thyme
3 cups small cauliflower florets
1 cup chicken broth
1/2 cup roasted pecans, coarsely chopped
1/2 cup flat-leaf parsley leaves
6 thinly sliced radishes
Zest and juice of 1 lemon
2 Tbsp. extra-virgin olive oil
5 oz. pickled ramps (optional)
4 Tbs. crème fraîche
1 cup grapes, halved
Preheat an oven to 450°F and set an oven rack to the center of the oven.
Place the wheat berries in a saucepan with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium-low and cook, covered, until tender, about 50 minutes. Drain and set aside.
Season the chicken thighs liberally with salt and pepper. In a 4-quart wide shallow cocotte, warm the rice bran oil over medium-high heat until almost smoking. Add the chicken, skin-side down, and sear until well browned, 7 to 8 minutes. Turn the chicken skin-side up.
Scatter half of the shallots, the thyme sprigs and the cauliflower florets around the chicken pieces and bake, uncovered, until the cauliflower just starts to brown, 10 minutes. Add the chicken stock, cover and bake 10 minutes.
While the chicken braises, prepare the gremolata. In a bowl, combine the remaining shallots, pecans, parsley, radishes, lemon zest and juice and olive oil. Season with salt and pepper and set aside.
Add the wheat berries and ramps (if using) to the pot and gently stir in the crème fraîche. Cook, uncovered, until mixture thickens slightly, about 10 minutes. Season to taste with salt and pepper, add the grapes and spoon the gremolata on top. Serve immediately.
Staub Cast Iron Round Cocotte
The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew
-Multicoat enameling creates a glossy, vibrantly colored “majolique” finish
-Stainless steel lid knob