Chicken Confit
- 1 1/2 pounds boneless, skinless chicken cutlets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cups extra virgin olive oil, more if needed
- 4 garlic cloves, coarsely chopped
- 2 shallots, thinly sliced
- 3 rosemary sprigs
- 1/2 bunch thyme
- 1/4 teaspoon crushed red pepper flakes
- 5 anchovy fillets
- 3 tablespoons grated parmesan cheese
- 2 tablespoons fresh lemon juice, more to taste
- Salad greens, for serving.
- 3 Cook chicken for
- This recipe is gluten-free
- Produce
- Rosemary, sprigs (3)
- Salad greens (1)
- Shallots (2)
- Thyme (1/2 bunch)
- Seafood
- Anchovy, fillets (5)
- Meat
- Chicken cutlets, boneless skinless (1 1/2 pounds)
- Cook chicken (3)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves (4)
- Kosher salt (1)
- Olive oil, extra virgin (3 cups)
- Red pepper flakes (1/4 teaspoon)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- Parmesan cheese, grated (3 tablespoons)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published March 31, 2010 (2 years ago).
8 people saved this recipe.
