I have seen confit made many times on television, and it always intrigued me. Since I had some chicken drumsticks on hand and didn’t feel like doing them my typical way, it seemed the perfect time to experiment with this technique. Confit is usually served on the bone, but I decided to pull the tender chunks of meat off and quickly glaze them. The results were not disappointing. I was surprised to see how much more tender the results were from oil braising vs. braising in broth.
1 lb chicken drumsticks
crushed garlic clove
1/2 tsp kosher salt
1/4 tsp thyme
tbs. balsamic vinegar
1/4 -1/3 cup olive oil
- Marinate the chicken in the salt, balsamic, thyme & garlic. (1-2 hours)
- Preheat oven to 300°
- Poor oil in small dutch oven or other oven-safe pan with cover.
- Add the chicken, and mix to make sure well coated. The chicken will obviously not be covered, this is more like oil braising.
- Cook until meat is falling off the bone (about an hour).
- Remove from oil, and set aside to drain.
- Confit is traditionally done at this point, but for this recipe, remove meat from bone, and add to finished glaze, then serve over rice.
2 tbs. oil from chicken
1/2 sweet onion diced
2/3 cup edamame
1 cup jasmine rice
1 3/4 cup chicken stock
1/4 c saki
tbs. low sodium soy sauce
- Saute the onions and rice in the chicken oil, on med-high heat.
- Once the onions are slightly browned on edges add remaining ingredients, cover and reduce to simmer.
- Cook until liquid is absorbed and rice is tender.
2 tbs. liquid from chicken pan skimmed
2 tbs. balsamic
2 tbs. low sodium soy sauce
1 tbs. orange juice
1 tbs. brown sugar.
1/2 tsp sriracha sauce
- Place all ingredients in shallow pan and reduce on med-high heat until syrupy. Keep in mind glaze will thicken a little as it cools.
- Add chicken, and mix to coat.
- Serve over rice.
A splash of Ponzu or soy sauce at serving time is a great finisher.