Confit Chicken (Serves 4)
All of the delicious qualities of a duck-fat confit without the headache of sourcing duck fat. Simple, deeply flavorful and oh-so-simple. Most importantly: be sure to read through the directions to ensure you account for the timing!
This recipe pairs beautifully with the Clos du Val 2022 Yettalil
Ingredients
4 chicken quarters (preferably leg & thigh attached), skin on
1 tbsp salt
Zest from 1 lemon
1 tsp fresh oregano, minced
1 tsp fresh rosemary, minced
Freshly cracked black pepper
Directions
Combine the salt, pepper, herbs and lemon zest in a bowl and mix until well combined. Season the chicken generously on both sides. Place on a rack-lined sheet pan and cover. Allow to rest for 6 hours or overnight.
Preheat your oven to 210 °F. Drizzle olive oil over the chicken and place in the oven uncovered to cook for roughly 8 hours until the flesh underneath is fork tender. Bring the oven up to 425°F and roast until golden and crispy, roughly 15 minutes. Serve with a lemony yogurt sauce, chimi churl sauce, or whatever acidic sauce peaks your fancy.
