Chicken Confit With Roasted Potatoes
Recipes Chicken Main Dish Meal ideas Other ethnic food
Description
This chicken gets its name from the French style of preserving food with salt and then cooking it for a long time in fat. But this one is more of a slow braise in olive oil with garlic and thyme, which gives the chicken its wonderful flavor.
Ingredients
2 chicken legs, thigh and drumstick together
kosher salt, to taste
freshly ground black pepper, to taste
4 c. extra virgin olive oil
4 sprigs fresh thyme
4 cloves garlic
5 - 6 baby Yukon Gold potatoes, halved
Directions
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Chicken confit:
Preheat oven to 250 degrees. Season chicken with salt and pepper; place in a pan just large enough to fit chicken comfortably. Add oil, thyme and garlic; place on stovetop over medium heat; cook until oil just begins to bubble.
Transfer uncovered pan to hot oven. Cook 1 1/2 - 2 hours, until meat is easily pierced with a sharp knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Cool; remove chicken from oil; place on a plate. Transfer to refrigerator until ready to cook.
Strain oil; reserve, covered, in the refrigerator. (Chicken can be cooked a few days ahead of use.)
Potatoes:
Preheat oven to 425 degrees.
Place potatoes in a roasting pan; toss with 2 - 3 T. of reserved oil. Arrange potatoes cut-side down in the pan; place in oven, until golden and crisp, about 40 - 60 minutes. Remove from oven; salt to taste.
Finish the chicken confit:
Put 3 T. reserved oil into a pan set over medium heat. When it shimmers, add chicken; cook, turning once or twice, until both sides are crisp and brown, about 15 minutes.
Serve hot.
2 servings.