CHICKEN CONFIT WITH ROASTED POTATOES AND PARSLEY SALAD
This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn't truly a confit - you won't need gallons of fat. It's more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple sprigs of thyme, then put it in the bath at 165 degrees for about four hours.) Pull the chicken from the oil when it's done, and allow it to chill uncovered in the refrigerator until you're ready to crisp it up in a hot pan while the potatoes roast unattended in the oven. For serving alongside, you discipline some parsley with a knife, and mix it with a salty, acidic mustard dressing that complements the bird.
Provided by Sam SIfton
Time 3h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the chicken confit. Heat oven to 250. Season the chicken legs with salt and pepper, and place in a pan just large enough to fit them comfortably. Add oil, thyme and garlic, place on stovetop over medium heat and cook until the oil just begins to bubble.
- Transfer pan to oven, uncovered. Cook for 1 1/2 to 2 hours, until the meat is easily pierced with a thin-bladed knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Allow to cool, then remove chicken from oil and place on a plate. Place in refrigerator until ready to cook. Strain oil, and reserve, covered, in the refrigerator. Chicken can be cooked a few days ahead of use.
- Make the potatoes. Heat oven to 425. Place the potatoes in a roasting pan, and toss with 2 to 3 tablespoons of the reserved oil. Arrange the potatoes cut side down on the pan, and place in the oven, until golden and crisp, approximately 40 minutes to an hour. Remove from oven, and salt to taste.
- Finish the chicken confit. Put 3 tablespoons of the reserved oil into a pan set over medium heat. When it shimmers, add the chicken, and cook, turning once or twice, until both sides are nicely crisp and brown, approximately 15 minutes. Serve hot or at room temperature.
- Make the parsley salad. Combine parsley leaves, shallots and olives in a medium-size bowl. In a small bowl, whisk together the lemon juice, 3 tablespoons of the reserved oil and the mustard. Season with salt and pepper to taste, then toss the parsley and the dressing together.
- To serve, place a chicken leg and half of the potatoes and parsley salad on each plate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
sheila pillay
[email protected]This is a great recipe for a special occasion. I made it for my husband's birthday and he loved it.
Bom Bom
[email protected]I love that this dish can be made ahead of time. I often make it on the weekend and then reheat it during the week.
Trisha Doucimo
[email protected]This dish is perfect for a weeknight meal. It's easy to make and can be on the table in under an hour.
Likhakha Ketye
[email protected]I'm not a very experienced cook, but I was able to make this dish without any problems. The instructions were very clear and easy to follow.
shakir afridi
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The chicken is so tender and flavorful, it's sure to impress your guests.
Es Emon Biswas
[email protected]I'm not a big fan of roasted potatoes, so I served the chicken with mashed potatoes instead. It was still very good.
Shiza Khalid
[email protected]I didn't have any parsley on hand, so I used cilantro instead. The dish still turned out great.
tamanna kadir
[email protected]I had a hard time finding chicken thighs with skin on, but I was able to find them at a specialty butcher shop. The dish turned out great and I'm glad I made the effort to find the right chicken.
Jose Batista
[email protected]This dish was a bit too rich for my taste, but it was still very good. The chicken was very tender and the sauce was flavorful.
Brian Ayebale
[email protected]I followed the recipe exactly and it turned out great. The chicken was juicy and flavorful, and the potatoes were crispy and golden brown.
Raw Foodies
[email protected]This is one of the best chicken dishes I've ever had. The chicken was cooked perfectly and the sauce was amazing.
surafel haile
[email protected]I'm not a big fan of chicken, but this dish changed my mind. The chicken was so tender and flavorful, I couldn't get enough of it.
Idowu adebayo
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and sure to impress your guests.
John Duarte
[email protected]I love the combination of flavors in this dish. The chicken is savory and rich, the potatoes are earthy and crispy, and the parsley salad is bright and refreshing.
Tara Paudel
[email protected]This is my new favorite way to cook chicken. It's so easy to make and the results are amazing.
Jacob Yon
[email protected]I've made this dish several times and it's always a hit. The chicken is so moist and juicy, and the potatoes are crispy on the outside and fluffy on the inside.
sahan sahan
[email protected]This chicken confit is fall-off-the-bone tender and incredibly flavorful. The roasted potatoes and parsley salad are the perfect accompaniments.