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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 6

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

  1. Combine the oil, lemon juice, shallots and garlic in a mixing bowl (confit).
  2. Sprinkle the chicken with the salt and pepper.
  3. Combine the chicken and the confit and marinade overnight.
  4. When ready to cook, heat a cast iron skillet on medium high heat.
  5. Remove the chicken from the confit and place skin side down in the skillet - cook in batches.
  6. Cook 4 - 5 minutes on each side to get a good crisp on the skin.
  7. Add back all the chicken and the liquid and cook in the skillet in a 300 degree oven.
  8. Cook for 3 hours.
  9. Meanwhile, cook the pasta according to the box instructions. Drain and set aside.
  10. Take the chicken out of the skillet and drop in the spaghetti. Cook for a couple of minutes to let the flavors merge.
  11. Top with the chicken and serve.