Chicken Confit With Two Aiolis Recipe

Name: Chicken Confit With Two Aiolis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Confit; 5 pieces Chicken Legs or thighs; 1 garlic clove; 2 sprigs thyme; 5 tablespoons Duck Fat; 4 tablespoons Olive Oil; 2 teaspoons Sea Salt; Basil Tarragon & Spice Mustard Aiolis; 2 Egg Yolks; 1 Garlic Clove, Chopped; 2 teaspoons Lemon juice; 1 teaspoon apple cider vinegar; 1 teaspoon sea salt; 1 tablespoon Grainy Mustard; 1/2 teaspoon cayenne pepper; 1 tablespoon Herbs(Basil & Tarragon) chopped; 3/4 cup grapeseed oil or light olive oil; additional lemon/salt to taste

Servings: persons

Chicken Confit
5 pieces Chicken Legs or thighs
1 garlic clove
2 sprigs thyme
5 tablespoons Duck Fat
4 tablespoons Olive Oil
2 teaspoons Sea Salt
Basil Tarragon & Spice Mustard Aiolis
2 Egg Yolks
1 Garlic Clove, Chopped
2 teaspoons Lemon juice
1 teaspoon apple cider vinegar
1 teaspoon sea salt
1 tablespoon Grainy Mustard
1/2 teaspoon cayenne pepper
1 tablespoon Herbs(Basil & Tarragon) chopped
3/4 cup grapeseed oil or light olive oil
additional lemon/salt to taste

1
Place chicken, skin side down in a heavy bottomed pan (I used an enamel 3 qt pot)
2
Cook on about 300F for about 3 hours or until the chicken is easily coming off the bone.
3
Add lemon juice and vinegar to a small dish. Separate egg yolks into another small dish.
4
add the egg yolks and half the lemon/vinegar mix to a blender(or to a bowl if you are doing it by hand).
5
Add a couple of drops of oil to the mix and blend or whisk until you have an emulsion.
6
Once your emulsion is set, begin slowly drizzling in oil until you have a thick mayonaise. Also add remaining lemon mixture and your garlic.
7
Add salt and more lemon to your taste. Now place the aioli into two separate dishes and add your chopped fresh herbs into one and the mustard and cayenne into the other.
8
Add some of the chicken to a peice of toasted sourdough and drizzle some aioli over the top. If you want to cut the richness a bit more add a few drops of balsamic vinegar as well.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Chicken Confit, 5 pieces Chicken Legs or thighs, 1 garlic clove, 2 sprigs thyme, and more.

Yes, Chicken Confit With Two Aiolis falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Confit With Two Aiolis

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