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1
In a saute pan, heat the 1 tablespoon of olive oil.
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2
When the pan is hot, saute the shallots and garlic for 1 minute.
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3
Add the chicken and asparagus and continue to cook for 2 to 3 minutes, stirring occasionally.
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4
Add the tomatoes, stir to combine, and season with salt and pepper.
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5
Remove from the heat and set aside.
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6
Drop the pasta rags in the boiling water for 2 minutes.
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7
Remove and drain.
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8
Turn the pasta into a mixing bowl.
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9
Toss the pasta with the extra-virgin olive oil and 1/2 cup Parmigiano-Reggiano.
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10
Fold in the chicken, asparagus, and tomatoes.
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11
Add 2 tablespoons chives and season with salt and pepper.
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12
Place the pasta in an over-sized shallow pasta platter.
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13
Garnish with Parmigiano Reggiano, chives and a drizzle of extra-virgin olive oil.
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14
4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total)
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15
1 tablespoon plus 1/8 teaspoon kosher salt
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16
1/2 teaspoon freshly ground black pepper
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17
10 garlic cloves
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18
4 bay leaves
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19
4 sprigs fresh thyme
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20
1 1/2 teaspoons black peppercorns
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21
1/2 teaspoon table salt
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22
4 cups olive oil
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23
Lay the leg portions on a platter, skin side down.
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24
Sprinkle with 1 tablespoon of the kosher salt and black pepper.
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25
Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
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26
Lay the remaining 2 leg portions, flesh to flesh, on top.
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27
Put the reserved fat from the chicken in the bottom of a glass or plastic container.
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28
Top with the sandwiched leg portions.
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29
Sprinkle with the remaining 1/8 teaspoon kosher salt.
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30
Cover and refrigerate for 12 hours.
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31
Preheat the oven to 200 degrees F.
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32
Remove the chicken from the refrigerator.
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33
Remove the garlic, bay leaves, thyme, and chicken fat and reserve.
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34
Rinse the chicken with cool water, rubbing off some of the salt and pepper.
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35
Pat dry with paper towels.
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36
Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot.
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37
Sprinkle evenly with the peppercorns and salt.
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38
Lay the chicken on top, skin side down.
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39
Add the olive oil.
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40
Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
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41
Remove the chicken from the fat.
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42
Strain the fat and reserve.
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43
Pick the meat from the bones and place it in a stoneware container.
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44
Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top.
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45
The chicken confit can be stored in the refrigerator for up to 1 month.
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46
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.
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47
The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.
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48
Inactive Prep Time: 12 hours
