CHICKEN CONFIT

Chicken Confit image

Provided by Mark Bittman

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.