Chicken Recipe
Dark meat confit, herb salsa, chicken skin chicharron.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the confit
In a deep oven-safe dish, combine chicken thighs, olive oil, salt, garlic, thyme, and rosemary. Ensure the chicken is submerged in oil. Cover with foil and bake at 250°F (120°C) for about 2 hours until tender.
- 2
Make the herb salsa
In a bowl, mix together chopped parsley, lemon zest, lemon juice, and chili flakes. Adjust seasoning with salt and set aside.
- 3
Crisp the chicken skin
In a skillet over medium heat, cook the chicken skins until they are golden and crispy. Drain on paper towels and season with salt.
- 4
Serve
Place the confit chicken on a plate, drizzle with herb salsa, and garnish with crispy chicken skin chicharron.