Chicken Confit
Crispy on the outside and tender and juicy on the inside
60min+
536kcal
433mg
- Nutrition facts are for one serving.
- Time to season the meat is not included in the cooking time.
- Nutritional values calculated for consumption of 35% of salt in (A), and 20% of (B) and (C).
Ingredients(Servings: 2)
Directions
-
Massage (A) into the chicken meat, set aside for more than 1 hour and then wipe away excess moisture.
-
Place (B) and (1) into a pot over medium heat and cook until lightly boiling. Turn the heat to very low and cook slowly for 30 more minutes, then allow to cool. (Can be stored for up to 1 week in an air-tight container. The leftover oil can be used to saute vegetables for extra deliciousness).
-
Halve the potatoes, and quarter the onion with the skin on.
-
Cover an oven tray with parchment paper and arrange (2) and (3) on top. Drizzle a small amount of the oil from (2) onto the vegetables and bake in a 220 C (428 F) oven for 25 minutes.
-
Coat entirely with (C) and bake for a further 5 minutes. Serve on a dish garnished with Italian parsley if desired.
Featured Contents
The Delicious Secret of Salt Reduction with Kikkoman Soy Sauce
For those who want to reduce salt intake without sacrificing deliciousness, soy sauce helps create satisfying, well-seasoned dishes
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
