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Chicken Confit
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
4 chicken leg quarters 4 c. extra virgin olive oil, more as needed Salt and pepper to taste 10 sprigs fresh thyme 1 head garlic, cut in half
Directions:
Heat oven to 300°. Put chicken in a pan just large enough to fit it comfortably and deep enough for the oil to cover the chicken completely. Add remaining ingredients. Cook at medium high until bubbles start to rise. Transfer pan to oven. Cook about 2 hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, and remove chicken from oil. Strain and reserve oil. To reheat, put 2 T. reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes. Serve hot or at room temperature, preferably on a bed of greens.