Chicken confit

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NYT Cooking: This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn’t truly a confit — you won’t need gallons of fat. It’s more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful.%... Chicken Confit, Parsley Salad, Nyt Cooking, Game Birds, Poultry Recipes, Roasted Potatoes, Preserving Food, Recipes Chicken, What To Cook

This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn’t truly a confit — you won’t need gallons of fat. It’s more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple…

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Olive-Oil Confit Chicken with Lemon, Potatoes, Green Olives + Herbs — Local Haven Confit Chicken, Chicken Confit, Confit Recipes, Foods Chicken, Chicken With Lemon, Chicken Garlic, Lemon Potatoes, Stuffed Whole Chicken, Green Olives

If I had to pick my favorite foods, chicken, garlic, lemons, salt and olive oil would be in my top five, hands down. So, when you combine those ingredients that becomes easily one of my favorite meals. And now that the weather is much colder, eating comfort food, especially comfort food that is easy

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