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Chicken Confit

Chicken marinaded and cooked in olive oil and lemon juice for a super moist, super tender chicken.
Prep Time 18 hours
Cook Time 3 hours
Total Time 21 hours
Servings 10
Calories 660kcal

Ingredients

  • 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.

Instructions

  • 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.

Notes

Nutrition counts about 1/2 cup of the confit oil as eaten. Nutrition is an estimate per serving.

Nutrition

Calories: 660kcal | Carbohydrates: 73g | Protein: 43g | Fat: 21g