Best Chicken Confit With Pickled Tomatoes Recipes

CHICKEN CONFIT

Chicken Confit image

This may be the most impressive chicken you'll ever cook. Chicken confit is tender, juicy, and totally okay to store in the fridge for up to one month.

Provided by Sally Vargas

Categories Entree Dinner Lunch Ingredient

Time P1DT3h40m

Yield 6

Number Of Ingredients 8

Ingredients

4 to 6 skin-on, bone-in whole chicken legs (3 1/2 to 5 pounds total)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, halved
4 sprigs thyme
4 whole cloves
3 bay leaves
4 to 5 cups olive oil

Steps:

Preheat the oven to 250ºF.
Two options to heat the chicken: In the oven : Preheat the oven to 400°F. Remove the chicken from the oil and scrape off some of the congealed oil. Set them on a rimmed baking sheet or roasting pan, skin side-up. Roast for 25 minutes, until the skin is golden brown and crisp. On the stovetop : In a large non-stick skillet over medium-low heat, add the chicken skin side-down. Cook until the skin is golden brown and crisp, about 10 minutes. Flip the chicken over and cook the other side for 2 to 3 minutes to finish warming them through.

Nutrition Facts : Calories 162 kcal, Carbohydrate 1 g, Cholesterol 55 mg, Fiber 0 g, Protein 10 g, SaturatedFat 2 g, Sodium 395 mg, Sugar 0 g, Fat 13 g, UnsaturatedFat 0 g

CHICKEN CONFIT

Chicken Confit image

Provided by Mark Bittman

Categories dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 chicken leg quarters
4 cups extra virgin olive oil, more as needed
Salt and pepper to taste
10 sprigs fresh thyme
1 head garlic, cut in half

Steps:

Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up.
Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.
To reheat, put 2 tablespoons reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes. Serve hot or at room temperature, preferably on a bed of dressed greens.

CHICKEN CONFIT WITH ROASTED POTATOES AND PARSLEY SALAD

Chicken Confit With Roasted Potatoes and Parsley Salad image

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

Ingredients

2 chicken legs, thigh and drumstick together
Kosher salt and freshly ground black pepper
4 cups extra-virgin olive oil
4 sprigs fresh thyme
4 cloves garlic
5-6 baby Yukon Gold potatoes or any "C"-size potato, red or yellow, halved
1 bunch flat-leaf parsley leaves, rinsed, dried and roughly chopped
1 shallot, peeled and thinly sliced
2 tablespoons finely chopped Kalamata olives
1 1/2 tablespoons lemon juice
1 tablespoon whole-grain mustard

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.