Get 4 chicken thighs and make sure they have skin and a lot of fat. The whole point of confit is to slow cook the chicken thighs in its own fat to bring out the flavor. Season them with salt and pan fry them with about 1oz of EVOO on medium heat for 30 minutes (15 minutes for each side). Then take out the thighs and add in 1 large onion (sliced). Let it cook until caramelized. Put the thighs back in, add 375 mL white wine, add 1/2 Tb of thyme and about 3 dried bay leaves. Cover the pan with the lid and bake it at 350 degrees for 1.5 hours. Enjoy!!
Dessert:
Flan with honey and caramel sauce
3 comments:
What is EVOO
What's EVOO
Extra virgin olive oil
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