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Chicken confit with sauce vierge
Chicken confit with sauce vierge
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Prep Time:
360 minutes
Cook Time:
150 minutes
Total Time:
510 minutes
Succulent chicken cured in herbs and salt, simmered in olive oil for ultimate tenderness and flavor.
Ingredients:
  • 10 thyme sprigs, leaves picked
  • 12 whole black peppercorns
  • 6 dried juniper berries (see notes), lightly crushed
  • 2 bay leaves, crushed
  • 5 garlic cloves, finely chopped
  • 4 chicken marylands
  • 1L (4 cups) olive oil
  • Steamed green beans, to serve
  • Pommes puree (see related recipe), to serve
  • 2 large firm tomatoes, halved, seeds removed, finely chopped
  • 150ml extra virgin olive oil
  • 40.00 ml fresh tarragon, chopped
  • 40.00 ml fresh chervil, chopped
  • 40.00 ml fresh flat-leaf parsley leaves, chopped
  • 2 tsp white wine vinegar
  • 2 eschalots, finely chopped
Instructions:
  • Crush 2 tsp sea salt with thyme, peppercorns, and juniper berries using a mortar and pestle. Press bay leaves and garlic into the chicken's fleshy side, then rub the skin with the thyme salt mixture. Cover and chill overnight for maximum flavor infusion.
  • The following day, heat your oven to 140C.
  • Rinse the chicken under cold water, pat dry with paper towel, and place in a small roasting pan. Drizzle with oil and heat on low until small bubbles appear. Then roast in the oven for 2 hours until no longer pink. Let it cool and store in the fridge for up to 1 week.
  • Preheat your oven to 200C. Transfer the fried chicken from the oil to a roasting pan and bake for 15-20 minutes until it turns crisp and golden.
  • Prepare the sauce vierge by mixing all ingredients in a bowl, seasoning to taste, and allowing it to sit for 20 minutes to enhance the flavors.
  • Accompany with steamed green beans, sauce vierge, and creamy mashed potatoes.

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