Recipe Chicken confit with sauce vierge : Practical and Delicious
Recipe Chicken confit with sauce vierge : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken confit with sauce vierge. You are currently reading Recipe Chicken confit with sauce vierge : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Chicken confit with sauce vierge requires 6h, cook 2h 30m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...
In this classic confit, the chicken is salted and seasoned with herbs, then slowly cooked in olive oil to make it rich and tender.
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In this classic confit, the chicken is salted and seasoned with herbs, then slowly cooked in olive oil to make it rich and tender.
Ingredients:
16 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
1L (4 cups) olive oil
Steamed green beans, to serve
Pommes puree (see related recipe), to serve
Sauce vierge
2 large firm tomatoes, halved, seeds removed, finely chopped
150ml extra virgin olive oil
2 tbsp fresh tarragon, chopped
2 tbsp fresh chervil, chopped
2 tbsp fresh flat-leaf parsley leaves, chopped
2 tsp white wine vinegar
2 eschalots, finely chopped
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Preparation steps:
6 Method Steps
Using a mortar and pestle, crush 2 tsp sea salt with the thyme, peppercorns and juniper berries. Press bay leaves and garlic into the fleshy side of the chicken and rub the skin with thyme salt. Cover and chill overnight to infuse.
The next day, preheat oven to 140C.
Rinse chicken under cold water and pat dry with paper towel. Place in a small roasting pan and cover with oil. Place pan over low heat until small bubbles appear on the surface (don’t let it boil), then transfer to the oven. Roast for 2 hours or until chicken is cooked through and is no longer pink. Set aside to cool. (The chicken will keep in the fridge for 1 week.)
When ready to serve, preheat oven to 200C. Remove chicken from oil and place in a roasting pan. Bake for 15-20 minutes until the chicken is crisp and golden.
Meanwhile make sauce vierge: Combine all ingredients in a bowl, then season and set aside for 20 minutes for the flavours to develop.
Serve with steamed green beans, sauce vierge and pommes puree.
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Here is a photo of Recipe Chicken confit with sauce vierge : Practical and Delicious...
What do you think about Chicken confit with sauce vierge. Let's go to the kitchen and immediately practice the recipe.
The article above is the ingredients and method of presentation Recipe Chicken confit with sauce vierge : Practical and Delicious.
Thank you for reading and practicing Recipe Chicken confit with sauce vierge: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.
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