Chicken Confit

1. 1

   Heat oven to 300 degrees.

2. 2

   Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken.

3. 3

   Add remaining ingredients.

4. 4

   Place on stovetop over medium-high heat, and cook only until bubbles come up.

5. 5

   Transfer pan to oven, uncovered.

6. 6

   Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary.

7. 7

   When done, meat can be easily pierced with a thin-bladed knife.

8. 8

   Cool slightly, then remove chicken from oil.

9. 9

   Strain and reserve oil for another use (store in refrigerator).

10. 10

    Meat may be refrigerated for several days before using.

11. 11

    To reheat, put 2 tablespoons reserved oil into a skillet over medium heat.

12. 12

    Add chicken and cook on both sides until nicely browned, 15 minutes.

13. 13

    Serve hot or at room temperature, preferably on a bed of dressed greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.