Chicken Confit


Dinner tonight was a simple chicken confit.

Into a casserole dish went five chicken legs, a quartered onion, six garlic cloves, and some salt, pepper and rosemary. It was all then covered in olive oil, and with the lid on the dish, left to cook in a 250°F oven for two-and-a-half hours. It came out nice and tender, but could have used some more seasoning.

The side dish was a salad with a dressing of chopped green olives, marinated artichoke hearts and bacon mixed in sour cream with some black pepper.

It's a good thing it turned out not half bad because the leftovers are tomorrow's lunch.

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3 Comments continue to impress me!

Does this mean I'm good for a loan to open my own restaurant?
\( °▽°)/

Probably can't foot the loan, but I'll work for you for free!



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