Provided by Mark Bittman
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 5
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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