CHICKEN CONFIT WITH ROASTED POTATOES AND PARSLEY SALAD
Number Of Ingredients 11
Steps:
- Make the chicken confit. Heat oven to 250. Season the chicken legs with salt and pepper, and place in a pan just large enough to fit them comfortable. add oil, thyme & garlic, place on stovetop over medium heat & cook until the oil just begins to bubble.
- Transfer pan to oven, uncovered. Cook for 1.5 to 2 hours, until the meat is easily pierced with a thin-bladed knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Allow to cool, then remove chicken from oil and place on a plate. Place in refrigerator util ready to cook. Strain oil, and reserve, covered, in the refrigerator. Chicken can be cooked a few days ahead of use.
- Make the potatoes. Heat oven to 425. Place the potatoes in a roasting pan, and toss with 2 to 3 tablespoons of the reserved oil. Arrange the potatoes cut side down on the pan, and place in the oven, until golden and crisp, approximately 40 minutes to an hour. Remove from oven and salt to taste.
- Finish the chicken confit. Put 3 tablespoons of the reserved oil into a pan set over medium heat. When it shimmers, add the chicken, and cook, turning once or twice until both sides are nicely crisp and brown, approx. 15 minutes. Serve hot or at room temperature.
- Make the parsley salad. Combine parsley leaves, shallots and olives in a medium-size bowl. In a small bowl, wisk together the lemon juice, 3 tablespoons of the reserved oil and the mustard. Season with salt and pepper to taste, the toss the parsley and the dressing together.
- To serve, place a chicken leg and half of the potatoes and parsley salad on each plate.
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