Chicken Recipe
Confit erba verde leg & thigh, charred corn and leek risotto, blistered local sweet cherry peppers
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Ingredients
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Confit Chicken and Risotto Ingredients
Method
Cooking Instructions
- 1
Confit Chicken
Prepare the confit chicken by seasoning the chicken legs and thighs with salt and pepper. In a large oven-safe pot, combine olive oil, thyme, rosemary, and garlic. Add the chicken pieces, ensuring they are submerged in oil. Cover and cook in a preheated oven at 250°F (120°C) for 2-3 hours until tender.
- 2
Prepare Risotto
In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped leeks and corn kernels, sautéing until softened. Stir in the arborio rice, cooking for 2-3 minutes until lightly toasted.
- 3
Cook Risotto
Gradually add the chicken broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in parmesan cheese and season with salt and pepper.
- 4
- 5
Serve
Plate the risotto, top with confit chicken, and garnish with blistered cherry peppers. Enjoy!