Best Olive Oil Confit Chicken With Cipolline Onions Recipes

CHICKEN CONFIT

Chicken Confit image

Chicken Confit or olive oil roasted chicken is the most impossibly tender, moist, and crispy-skinned chicken you'll ever have.

Provided by Sweetpea

Categories chicken dish

Time P1DT1h5m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
about 10-12 garlic cloves, skins removed, 2 cloves sliced
1 lemon, thinly sliced, seeds removed
1 lemon, seated (don't use the seated lemon to slice, the white pith makes the oil too bitter)
2 medium shallots, sliced
bunch of thyme
½ bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

Salt & Pepper each chicken piece, and place on a half sheet pan.
Sprinkle lemon zest, thyme, oregano, sliced garlic, and sliced shallots on top.
Place in the fridge, uncovered for 24 hours.
Preheat the oven to 325˚
In a braising dish, place the chicken skin side up, and nestle in carrots, shallots, garlic, lemon, and herbs all around.
Pour the oil over the all the chicken and vegetables.
Roast in the 325˚ oven for 55 to 65 minutes.
During the last ten minutes baste the chicken with the oil a couple of times
Serve directly out of the braising dish.

CHICKEN AND OLIVES

Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g