Ever hear about a dish and wonder, for like forever, what exactly it is. I have always heard of duck confit. I have seen it on menus and seen it on Diners, Drive-ins & Dives at a Korean LA joint. So what exactly is confit? Confit is cooking a meat in its own fat. For this dish, I guess I did a rough interpretation of the classic.
My fat was olive oil. I marinaded the chicken for 24 hours plus in olive oil and lemon juice. Then, cooked it submerged in this liquid marinade. This cooking method makes the chicken come out so tender. It is truly amazing. I don’t think that the chicken tastes or is fat. The cooking method seals in the flavor but not the fat.
I will definitely work this method for other ideas going forward. The chicken just fell off the bone. Much like, when you use a low and slow cooking method.
- 3 cups Olive oil
- 1 1/2 cups lemon juice
- 3 shallots, sliced
- 4 -5 cloves of garlic, minced
- 6 chicken thighs
- 4 chicken breasts
- 2 lbs spaghetti noodles
- Salt & pepper to taste.
- Combine the oil, lemon juice, shallots and garlic in a mixing bowl (confit).
- Sprinkle the chicken with the salt and pepper.
- Combine the chicken and the confit and marinade overnight.
- When ready to cook, heat a cast iron skillet on medium high heat.
- Remove the chicken from the confit and place skin side down in the skillet - cook in batches.
- Cook 4 - 5 minutes on each side to get a good crisp on the skin.
- Add back all the chicken and the liquid and cook in the skillet in a 300 degree oven.
- Cook for 3 hours.
- Meanwhile, cook the pasta according to the box instructions. Drain and set aside.
- Take the chicken out of the skillet and drop in the spaghetti. Cook for a couple of minutes to let the flavors merge.
- Top with the chicken and serve.
Chicken in the Confit.
Serve and enjoy!