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.
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T.ratnam 86
[email protected]This dish was a bit too greasy for my taste, but other than that it was delicious! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the dish. I
choudhary sami
[email protected]I'm not a big fan of chicken confit, but I decided to give this recipe a try and I was pleasantly surprised! The chicken was very tender and flavorful, and the potatoes were crispy and delicious. The parsley salad was a nice addition and added a bit
Munawar Shahzad
[email protected]This recipe was a bit too salty for my taste, but other than that it was delicious! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the dish. I
kiran rcd
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the chicken and potatoes, and the parsley salad was a nice addition. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dish to share.
Prince Haidara
[email protected]This dish was a bit more time-consuming than I expected, but it was definitely worth it! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the di
Lester Latour
[email protected]This recipe was easy to follow and the results were amazing! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the dish. I will definitely be mak
Mr yasen Kan
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the chicken and potatoes, and the parsley salad was a nice addition. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make meal for a
houda imansouren
[email protected]This dish was a bit too greasy for my taste, but other than that it was delicious! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the dish. I
Namugaya Hanifa
[email protected]I'm not a big fan of chicken confit, but I decided to give this recipe a try and I was pleasantly surprised! The chicken was very tender and flavorful, and the potatoes were crispy and delicious. The parsley salad was a nice addition and added a bit
Cuby the rapper
[email protected]This recipe was a bit too salty for my taste, but other than that it was delicious! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the dish. I
Sophena Anwei
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the chicken and potatoes, and the parsley salad was a nice addition. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dish to share.
Elisha Yohana Mwanga
[email protected]This dish was a bit more time-consuming than I expected, but it was definitely worth it! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the di
Lana Poletanovic
[email protected]I've never made chicken confit before, but this recipe made it so easy! The chicken was so tender and juicy, and the potatoes were crispy and delicious. The parsley salad was a nice addition and added a bit of freshness to the dish. I will definitely
Lesly Gutierrez
[email protected]This recipe was easy to follow and the results were amazing! The chicken was fall-off-the-bone tender and the potatoes were crispy and flavorful. The parsley salad was a nice addition and added a bit of freshness to the dish. I will definitely be mak
Lumka Faith
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the chicken and potatoes, and the parsley salad was a nice addition. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make meal.
Robert Blinkhorne
[email protected]This dish was a hit with my family! The chicken was so tender and juicy, and the potatoes were perfectly roasted. The parsley salad was a nice touch, and added a bit of freshness to the dish. I will definitely be making this again.
Azatullah Aerfaan
[email protected]I've made chicken confit a few times before, but this recipe is by far the best. The chicken was perfectly cooked and the potatoes were crispy and delicious. I loved the addition of the parsley salad, which added a nice pop of flavor and freshness. T
Sexy Great
[email protected]This chicken confit was a delight! The chicken was fall-off-the-bone tender and incredibly flavorful. The potatoes were crispy on the outside and fluffy on the inside, and the parsley salad was a refreshing addition. I will definitely be making this