Chicken Confit E Tortelloni Recipe
prosciutto stuffed tortelloni, braised swiss chard, sage, brodo
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken Confit
Season the chicken thighs with salt and let them sit for about 30 minutes. In a large oven-safe pot, add olive oil and heat it over medium heat. Once hot, add the chicken thighs and sage leaves. Cook for about 5 minutes on each side until golden brown. Cover the pot and transfer it to a preheated oven at 150°C (300°F) for 2 hours, until the chicken is tender.
- 2
Cook the Tortelloni
In a large pot of boiling salted water, cook the tortelloni according to package instructions or until al dente. Drain and set aside.
- 3
Sauté the Swiss Chard
In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped garlic and sauté until fragrant. Add chopped Swiss chard and cook until wilted, about 4-5 minutes. Season with salt and black pepper to taste.
- 4
Prepare the Brodo
In a saucepan, bring the chicken broth to a simmer. Adjust seasoning with salt and pepper if needed.
- 5
Assemble the Dish
On a plate, layer the sautéed Swiss chard, then place the tortelloni on top. Add the confit chicken thighs, and finish with a ladle of broth. Garnish with additional sage leaves if desired.
