1. Roast the chicken in a preheated 180 °C (350 °F) oven for 1 hour. Cut it up and keep the pieces hot.
2. When the chicken is half-cooked, melt the half-salted butter in a skillet. 
3. Cut the shallots in half lengthwise. Place them in the pan, cut side down, with the thyme. 
4. Cook the shallots slowly over very low heat until golden and very soft. 
5. Toast the sesame seeds in a pan and crush them. 
6. In a bowl, combine them with the balsamic vinegar, soy sauce and olive oil. 
7. Place some of this mixture on each plate.
8. Place the chicken pieces on top and the confit shallots all around. 
9. Decorate the plate with a ribbon of the cooking juices. 

Collaboration: Canetti Conseil