Confit Chicken Salad

Name: Confit Chicken Salad
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 chicken thighs; Salt and freshly ground black pepper; 1 shallot, sliced thin; 3 cloves garlic; 2 bay leaves; Several sprigs fresh thyme; 3 1/2 to 4 1/2 cups extra virgin olive oil; 1/4 pound slab bacon, diced; 8 thin slices baguette, lightly toasted; 5 tablespoons red wine vinegar; 2 heads frisee, rinsed, dried, cored and torn in pieces; 1 bunch arugula or watercress, rinsed, dried and heavy stems removed; 1 tablespoon finely minced flat-leaf parsley

By Geoffrey Zakarian

Total Time: 2 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: THE CHEF; Geoffrey Zakarian

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Ingredients

Yield:4 servings

4chicken thighs
Salt and freshly ground black pepper
1shallot, sliced thin
3cloves garlic
2bay leaves
Several sprigs fresh thyme
3½ to 4½cups extra virgin olive oil
¼pound slab bacon, diced
8thin slices baguette, lightly toasted
5tablespoons red wine vinegar
2heads frisee, rinsed, dried, cored and torn in pieces
1bunch arugula or watercress, rinsed, dried and heavy stems removed
1tablespoon finely minced flat-leaf parsley

Ingredient Substitution Guide

Preparation

Step 1
Place chicken in shallow dish. Season with salt and pepper and scatter shallots, 2 cloves garlic, bay leaves and thyme on top. Cover and refrigerate 24 hours.
Step 2
Place chicken, with seasonings, in saucepan that will hold it snugly in single layer. Pour in enough oil to cover completely. Heat, adjusting burner so oil simmers very gently. Cook 1¾ hours, skimming surface from time to time. Allow to cool, then refrigerate overnight. It can be refrigerated for a week or even a bit more.
Step 3
Saute bacon until lightly browned. Drain, reserving 2 teaspoons fat, and place on paper towel. Rub toast slices with remaining garlic clove and brush with a little olive oil.
Step 4
Beat 6 tablespoons olive oil with vinegar and bacon fat. Season to taste with salt and pepper.
Step 5
Place frisee and arugula or watercress in salad bowl and toss with dressing. Season with salt and pepper.
Step 6
Remove chicken from refrigerator, and scrape off as much oil as possible. Heat a nonstick skillet and place chicken, skin side down, in it over medium heat. Saute until skin is browned, 2 to 3 minutes. Turn and saute other side 2 to 3 minutes. Remove chicken from pan and use small knife to remove bone. Slice chicken, place in salad bowl and toss gently with greens.
Step 7
Place 2 slices toast on each of 4 plates. Mound chicken and greens in center. Scatter with bacon and parsley, and serve.