CHICKEN CONFIT

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Chicken Confit image

Provided by Mark Bittman

Categories     dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 5

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.

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