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Jun 9 / JW

Chicken Confit with two Aiolis

aioli-final

This is a rich but absolutely delicious way to cook chicken. I decided to try making chicken confit because frankly I just don’t have a lot of duck in my life. When I can find it, its very expensive, and I think using chicken actually works very well as a substitute. Its also good if you are easily bored by chicken. It brings it to a whole other realm of goodness.

The aioli is optional, but just brings it to a whole other level with its tangy flavor. You could also just add some greens and make it into a sandwich, or just add to your favourite salad. Enjoy!

Just place chicken( I used 4 legs and 2 thighs) into a heavy bottomed pan, add duck fat & olive oil, and cook, covered, for about 3 hours or until the meat is falling off the bone. I also added a couple garlic cloves and springs of thyme. Here’s what it looks like:



A little dark, apologies but night time shots are tough. Anyway, you get the idea. Once cooked, you can leave it as is and use however you like. Or you can take the meat off the bone and use it immediately. Confit was first used as a way to preserve meat, so this will last quite awhile. I left mine in the fridge to use throughout the week.

 

 

MAKES ABOUT 20 SERVINGS

Chicken Confit:

  • 5 pieces Chicken Legs or thighs
  • 1 garlic clove
  • 2 sprigs thyme
  • 5 tablespoons Duck Fat
  • 4 tablespoons Olive Oil
  • 2 teaspoons Sea Salt
  1. Place chicken, skin side down in a heavy bottomed pan (I used an enamel 3 qt pot)
  2. Cook on about 150C for about 3 hours or until the chicken is easily coming off the bone.

Basil Tarragon & Spice Mustard Aiolis:

  • 2 Egg Yolks
  • Garlic Clove, Chopped
  • 2 teaspoons Lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sea salt
  • 1 tablespoon Grainy Mustard
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Herbs(Basil & Tarragon) chopped
  • 3/4 cups grapeseed oil or light olive oil
  • additional lemon/salt to taste
     

  1. Add lemon juice and vinegar to a small dish. Separate egg yolks into another small dish.
  2. add the egg yolks and half the lemon/vinegar mix to a blender(or to a bowl if you are doing it by hand).
  3. Add a couple of drops of oil to the mix and blend or whisk until you have an emulsion.
  4. Once your emulsion is set, begin slowly drizzling in oil until you have a thick mayonaise. Also add remaining lemon mixture and your garlic.
  5. Add salt and more lemon to your taste. Now place the aioli into two separate dishes and add your chopped fresh herbs into one and the mustard and cayenne into the other.
  6. Add some of the chicken to a peice of toasted sourdough and drizzle some aioli over the top. If you want to cut the richness a bit more add a few drops of balsamic vinegar as well.

 

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  1. Emily / Jun 13 2011

    I’ve tried to do aioli before and it never works out, which is heartbreaking since I used to live in Spain. I’m going to try your recipe, and hopefully it will work this time!

    • JW / Jun 13 2011

      I know it can be frustrating!:) let me know how it turns out!

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