Olive oil confit chicken
Olive oil is often used for confit in Provence, and is much more cost-effective than duck fat. The sweet but sharp salad cuts through the richness of the chicken.
Ingredients
Serves 2-4
- 2 tsp salt
- 4 sprigs lemon thyme, 2 sprigs leaves picked, 2 left whole
- 4 garlic cloves, 2 crushed, 2 skin on and bruised
- 4 juniper berries, crushed
- 8 black peppercorns, crushed
- 1 small orange, zest only
- 500g chicken drumsticks
- 1 litre Kretes Extra Virgin Olive Oil
- 2 tbsp rapeseed oil
- ½ garlic clove, finely grated
- 1 tbsp pomegranate molasses
- 1 orange, segmented, plus 1 tbsp juice
- 30g rocket
- 2 red endive, leaves separated
- ½ pomegranate, seeds only
Preparation method
- To make the confit, crush the salt with the thyme leaves, crushed garlic, juniper, peppercorns and orange zest. Place the chicken legs in a Ziploc bag, sprinkle with the flavouredsalt mix and leave in the fridge overnight.
- Preheat the oven to 150C/300F/gas mark 2. Brush the excess salt off the chicken then place in a casserole and cover with the olive oil. Add the whole sprigs of lemon thyme and the bruised garlic. Cover then cook for 2 hours, or until the meat falls off the bone.
- Drain the chicken on a rack. Reserve 1 tbsp of the oil, and heat in a large frying pan. Fry the legs over a medium-high heat until they are brown and crispy (about 2 minutes each side).
- To make the salad dressing, mix the rapeseed oil, garlic, pomegranate molasses, the orange juice, salt and pepper.
- Place the rocket on a large plate, top with the endive leaves and the orange slices. Sprinkle with the pomegranate seeds and drizzle with the dressing, then serve with the chicken.
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