CHICKEN CONFIT
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
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-LEG CONFIT WITH POTATOES AND ESCAROLE
Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.
Provided by Alison Roman
Number Of Ingredients 10
Steps:
- Preheat oven to 275°F. Season chicken legs with salt and pepper on both sides and nestle into a 1 1/2-quart baking dish. Arrange shallots, garlic, and 6 thyme sprigs around chicken and pour oil over. Bake until chicken is cooked through and tender and shallots and garlic have started to caramelize, 2-2 1/2 hours.
- Meanwhile, cook potatoes in a medium pot of boiling salted water until tender, 15-20 minutes. Drain and set aside.
- Remove chicken from oven. Pour off infused oil, reserving 5 tablespoons (save remaining oil for another use). Heat 2 tablespoons infused oil in a large skillet over medium-high. Carefully transfer chicken to skillet, arranging skin side down. Cook, undisturbed, until skin is golden brown and crisp, about 5 minutes. Return chicken to dish, placing skin side up.
- Heat 2 tablespoons infused oil in same skillet (no need to wipe it out) and add potatoes and remaining 2 thyme sprigs. Using the back of a wooden spoon or spatula, lightly crush potatoes to flatten slightly. Season with salt and pepper and cook, tossing occasionally, until potatoes are well browned and crisp on all sides (some pieces will fall off and get extra-brown; you want this!), 8-10 minutes. Transfer to a medium bowl.
- Toss escarole in another medium bowl with lemon zest, lemon juice, and 1 tablespoon infused oil; season with salt and pepper.
- Serve chicken in baking dish (with all those shallots and garlic) with escarole and potatoes alongside.
- Do Ahead
- Chicken can be cooked (but not crisped) 2 days ahead; reheat in low oven before crisping. Potatoes can be boiled 2 days ahead; cover and chill.
PICNIC POTATO AND CHICKEN SALAD
Provided by Sunny Anderson
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
- Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
- In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
- Serve salad in Bibb lettuce cups. Roll up and eat.
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.
OVEN BAKED PARSLEY RED POTATOES
This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.
Provided by Suzanne Marzano
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
- Toss potatoes and onion in melted butter to coat.
- Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 18.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 234.5 mg, Sugar 1.2 g
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