Roasted chicken with vinaigre de feu and herby farro salad

I love this recipe developed in collaboration with Apothicari - a Charlevoix company that makes their delicious organic fire vinegar with ingredients like garlic, ginger, and turmeric. All the ingredients come from their own garden! I also used the fire spices to enhance the chicken. These two products are perfect for enhancing your recipes without having to use other herbs or spices... a must in my kitchen!

Servings: 4-6

Preparation: 20 minutes

Cooking time: 1 hour 10 minutes

Ingredients :

• 1 whole chicken, cut into 6 pieces
• 1 tbsp all-purpose flour
• 4 tbsp extra virgin olive oil
• ⅓ cup white wine or water
• 1 tsp fire spice
• ¼ cup fire vinegar
• 2 bay leaves
• 1 tbsp kosher salt
• Ground pepper, to taste

Farro Salad:

• 1 cup farro or spelt, rinsed
• ½ cup Castelvetrano olives, pitted and coarsely chopped
• ½ red onion, thinly sliced
• ¼ cup finely chopped fresh dill
• ¼ cup finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh chives
• 3 tbsp fire vinegar
• 4 tbsp extra virgin olive oil
• Salt & pepper

To serve:

• A pinch of fiery spices
• Greek yogurt
• Lemon zest
• Flat-leaf parsley leaves

Steps:

1. Preheat oven to 400F.
2. Fill a pot with 4 cups of water and add the rinsed farro with 1 teaspoon of kosher salt. Bring to a boil and simmer for about 30 minutes until tender. Drain and set aside.
3. Season the chicken pieces with salt and pepper, then coat them in flour. Heat a large skillet over medium-high heat with olive oil. Sear the chicken pieces, skin-side down, until caramelized, about 3 minutes. Set aside on a baking sheet lined with parchment paper. Deglaze the skillet with white wine or water and scrape the pan with a wooden spoon. Add the fire vinegar and bay leaves. Transfer the contents of the skillet to the chicken. Add the fire spices and a drizzle of olive oil to the chicken. Bake for 30 minutes, until the chicken is cooked through (internal temperature of 175°F) and golden brown.
4. Assemble the farro salad by adding all the ingredients to a large bowl. Mix well and serve on a large serving platter.
5. Add the chicken pieces on top with all the cooking juices. Sprinkle with fiery spices, lemon zest, flat-leaf parsley, and top with dollops of Greek yogurt. So good.