Chicken Confit With Roasted Potatoes
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.