Chicken Confit Recipe
Mary’s Chicken Quarter Confit in Duck Fat | Rainbow Chard | Yukon Au Gratin Potato | Whole Grain Mustard Beurre Blanc
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Ingredients
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Chicken Confit and Accompaniments
Method
Preparation and Cooking Instructions
- 1
Prepare the Chicken Confit
Preheat your oven to 200°F (93°C). Season the chicken quarters with salt and pepper. In a large, oven-safe pot or Dutch oven, combine the duck fat, garlic, and thyme. Heat over medium until the fat is melted. Add the chicken quarters, ensuring they are submerged in the fat. Cover and cook in the oven for 4 hours until the chicken is tender and easily pulls away from the bone.
- 2
Prepare the Yukon Au Gratin Potatoes
While the chicken is cooking, peel and thinly slice the Yukon Gold potatoes. In a baking dish, layer the potatoes, seasoning each layer with salt and pepper. Pour the heavy cream over the potatoes and sprinkle with Gruyère cheese. Cover with foil and bake in the oven at 350°F (175°C) for 1 hour. Remove the foil and bake for an additional 20 minutes until golden and bubbly.
- 3
Sauté the Rainbow Chard
In a skillet, melt a tablespoon of duck fat or butter over medium heat. Add the chopped rainbow chard and sauté until wilted, about 5-7 minutes. Season with salt and pepper to taste.
- 4
Make the Whole Grain Mustard Beurre Blanc
In a saucepan, combine white wine, whole grain mustard, and a pinch of salt. Cook over medium heat until reduced by half. Reduce heat to low and whisk in the butter until melted and the sauce is emulsified. Adjust seasoning if necessary.
- 5
