Coq au Porc with Honey Glazed Carrots and Jerusalem Artichokes

1. Melt 1 tbsp of olive oil in an oven-proof skillet. Sear the coq au porc for 2 minutes on each side. Bake at 400°F for 20 minutes or until the chicken is cooked through.

Jerusalem Artichokes

1. In a saucepan, bring salted water to a boil.
2. Wash and cut the Jerusalem artichokes into pieces of the same size.
3. Wash the green onions and mince them finely.
4. Cook the Jerusalem artichokes in boiling salted water until you can prick them with the tip of a knife (like a potato) and they come off easily.
5. Drain.
6. In a pan, heat the butter and brown the Jerusalem artichokes until they are well colored, season with salt and pepper, add the green onions. Reserve.

Honey Glazed Carrots

1. Cut the tops of the carrot, leaving 5 cm of the stem. Wash and peel the carrots.
2. In a pan put the carrots, honey, butter, salt, pepper and add water halfway up the carrots. Bring to a boil and let the water evaporate completely.
3. The carrots will be ready when the liquid runs out.