Chicken Confit
Crispy on the outside and tender and juicy on the inside.
60 minutes+
735kcal
0.7g
- Nutrition facts are for one serving.
- Time to season the chicken meat is not included in the cooking time.
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 left over 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 a baking 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℃ (428F) 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.
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