Make Ahead

Chicken Confit with Two Aiolis

May 25, 2011
1 Ratings
  • Makes about 20 servings
Author Notes

This is a rich but absolutely delicious dish. I decided to try making chicken confit because frankly I just don't have a lot of duck in my life. When I can find it, its very expensive, but I think using chicken actually works very well.The aioli just brings it to a whole other level with its tangy flavor. Enjoy! —DailyMeals

What You'll Need
  • Chicken Confit
  • 5 pieces Chicken Legs or thighs
  • 1 garlic clove
  • 2 sprigs thyme
  • 5 tablespoons Duck Fat
  • 4 tablespoons Olive Oil
  • 2 teaspoons Sea Salt
  • Basil Tarragon & Spice Mustard Aiolis
  • 2 Egg Yolks
  • 1 Garlic Clove, Chopped
  • 2 teaspoons Lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sea salt
  • 1 tablespoon Grainy Mustard
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Herbs(Basil & Tarragon) chopped
  • 3/4 cup grapeseed oil or light olive oil
  • additional lemon/salt to taste
  1. Chicken Confit
  2. Place chicken, skin side down in a heavy bottomed pan (I used an enamel 3 qt pot)
  3. Cook on about 300F for about 3 hours or until the chicken is easily coming off the bone.
  1. Basil Tarragon & Spice Mustard Aiolis
  2. Add lemon juice and vinegar to a small dish. Separate egg yolks into another small dish.
  3. add the egg yolks and half the lemon/vinegar mix to a blender(or to a bowl if you are doing it by hand).
  4. Add a couple of drops of oil to the mix and blend or whisk until you have an emulsion.
  5. Once your emulsion is set, begin slowly drizzling in oil until you have a thick mayonaise. Also add remaining lemon mixture and your garlic.
  6. Add salt and more lemon to your taste. Now place the aioli into two separate dishes and add your chopped fresh herbs into one and the mustard and cayenne into the other.
  7. Add some of the chicken to a peice of toasted sourdough and drizzle some aioli over the top. If you want to cut the richness a bit more add a few drops of balsamic vinegar as well.
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