Chicken Confit Recipe
Voltigeurs organic chicken leg | warm pesto potato salad | grilled broccolini | lemon oil
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Ingredients
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Main Ingredients
Warm Pesto Potato Salad
Grilled Broccolini
Lemon Oil
Method
Chicken Confit
- 1
Prepare the Chicken
In a large pot, combine the chicken legs, salt, garlic cloves, thyme, and olive oil. Make sure the chicken is completely submerged in oil.
- 2
Cook the Chicken
Heat over low heat for about 2-3 hours until the chicken is tender and cooked through. Let it cool in the oil.
- 3
Crisp the Skin
Preheat the oven to 425°F (220°C). Remove chicken from oil and place skin-side up on a baking sheet. Bake for 15-20 minutes until the skin is crispy.
Warm Pesto Potato Salad
- 4
Cook the Potatoes
Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before cutting them in half.
- 5
Make the Pesto
In a food processor, combine basil, pine nuts, Parmesan cheese, lemon juice, and salt/pepper. Blend until smooth, adding olive oil as necessary.
- 6
Combine
In a large bowl, toss the warm potatoes with the pesto mixture until well coated.
Grilled Broccolini
- 7
- 8
Grill
Grill the broccolini for about 4-5 minutes until tender and slightly charred.
Lemon Oil
- 9
Make Lemon Oil
In a small bowl, mix olive oil with lemon zest. Let it sit for at least 30 minutes to infuse.
