Best Chicken Leg Confit With Potatoes And Escarole Recipes

CHICKEN CONFIT

Chicken Confit image

Provided by Food Network

Time 14h32m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil

Steps:

Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.

LEMON CHICKEN WITH POTATOES AND ESCAROLE

Lemon Chicken with Potatoes and Escarole image

Here's an easy sheet-pan diner just right for a busy weeknight. Juicy roasted chicken thighs, crispy potatoes, and wilted escarole make a cozy, delicious meal.

Provided by Lauryn Tyrell

Categories Chicken Thigh Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

1 pound small Dutch or baby Yukon Gold potatoes, halved
Kosher salt and freshly ground pepper
1 lemon, scrubbed
3 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
2 pounds bone-in, skin-on chicken thighs (6 to 8)
1 small or medium red onion, cut into 1-inch wedges
6 ounces escarole, torn into bite-size pieces (5 to 6 cups)
Dijon mustard, for serving

Steps:

Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.